Recipe of the Week


Prep Time: 1 Hour
Yields: 20 Servings

Catfish have always been a Southern fish of choice. An ample supply of farm-raised blue channel catfish allows for the creation of many interesting recipes. This premium finfish has made catfish terrine a Southern delicacy revered nationwide.

Ingredients for Smoking Fish:
4 (5–8 ounce) catfish fillets
½ cup olive oil
¼ cup red wine vinegar
1 tsp dried thyme
1 tsp dried basil
1 tsp cracked black pepper
dash of Louisiana hot sauce

Method for Smoking Fish:
NOTE: You can presoak any wood chips, such as pecan or hickory, in root beer for a unique flavor. In a mixing bowl, combine olive oil, vinegar, thyme, basil, black pepper and hot sauce, blend well and pour over catfish fillets. Allow to sit at room temperature for 30 minutes. When ready to cook, preheat a home-style smoking unit according to manufacturer’s instructions. Smoke fillets approximately 35 minutes or until flaky. Remove and allow to cool.

Ingredients for Terrine:
4 (5–8 ounce) smoked fillets (see above)
1 cup heavy-duty mayonnaise
½ cup sour cream
¼ cup diced red bell pepper
¼ cup diced yellow bell pepper
1 tbsp minced garlic
¼ cup chopped parsley
1 tbsp lemon juice
½ ounce sherry
1 tbsp Worcestershire sauce
2 packages unflavored gelatin, dissolved in ¼ cup warm water
2 tbsps cracked black pepper
dash of Louisiana hot sauce
salt and black pepper to taste

Method for Terrine:
Coarsely chop smoked catfish. In a 2-quart mixing bowl, combine fish with all remaining ingredients, blending well to incorporate. Adjust seasonings to taste using salt and pepper if necessary. Pour mixture into a terrine mold, cover and place in refrigerator overnight. When ready to serve, remove from mold and garnish with French bread or garlic croutons. 




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