If you’re searching for a dish that truly wows with layers of flavor and textures, then the Stuffed Catfish with Cheese, Spinach, and Shrimp Recipe is your next must-try. This recipe brings together tender catfish fillets wrapped around a creamy, cheesy stuffing bursting with fresh spinach and succulent shrimp. It’s the perfect balance of rich and light, with a tangy lemon butter sauce that elevates every bite. Whether you’re cooking for family, friends, or just treating yourself, this dish promises a delightful experience that’s surprisingly easy to pull off.
Ingredients You’ll Need
The magic of this Stuffed Catfish with Cheese, Spinach, and Shrimp Recipe lies in its simple yet thoughtfully chosen ingredients. Each one adds its own character, whether it’s the creamy tang from the cheeses, the freshness of spinach, or the subtle sweetness of shrimp. These essentials come together to create a flavor-packed dish that looks as impressive as it tastes.
- 4 catfish fillets (about 6 oz each): The mild, flaky fish that carries all the flavors perfectly while staying tender.
- 1/2 lb shrimp, peeled and deveined, chopped: Adds a sweet seafood touch and a lovely texture contrast to the filling.
- 2 cups fresh spinach, chopped: Brings vibrant color and a mild earthy note that balances the cheeses.
- 1/2 cup cream cheese, softened: Provides creamy richness that binds the stuffing beautifully.
- 1/2 cup shredded mozzarella cheese: Melts to gooey perfection, introducing a mild, stretchy texture.
- 1/4 cup grated Parmesan cheese: Delivers a nutty, salty kick that deepens the overall flavor profile.
- 1/4 cup breadcrumbs (optional): Adds a bit of crunch, making each bite pleasantly textured.
- 1 tablespoon olive oil: Used to sauté the shrimp and spinach, infusing a subtle fruitiness.
- 1 teaspoon garlic powder: A fragrant background note that livens up the filling.
- 1 teaspoon onion powder: Enhances the savory depth without overpowering.
- Salt and pepper to taste: Essential seasoning to bring out the best in every ingredient.
- 1 tablespoon fresh parsley, chopped (for garnish): Adds a fresh pop of herbaceous brightness to finish the dish.
- 1/4 cup unsalted butter: Base for the luscious lemon butter sauce.
- 2 tablespoons fresh lemon juice: Gives the sauce a refreshing, zesty punch that cuts through richness.
- 1/2 teaspoon garlic powder: Incorporated in the sauce for subtle savory complexity.
- 1 teaspoon fresh parsley, chopped: Infuses the sauce with fresh herbal notes.
- Salt and pepper to taste: To season the sauce just right.
How to Make Stuffed Catfish with Cheese, Spinach, and Shrimp Recipe
Step 1: Prepare Your Oven and Baking Dish
Start by preheating your oven to 375°F (190°C). While waiting, lightly grease a baking dish to ensure the fish doesn’t stick, which helps keep the presentation flawless once the catfish comes out perfectly cooked.
Step 2: Cook the Shrimp and Spinach
Heat olive oil in a skillet over medium heat, then add the chopped shrimp. Cook them until they turn pink, which only takes a couple of minutes. Next, toss in the chopped spinach and stir until it wilts. This quick cooking keeps the shrimp tender and brings out the spinach’s vibrant green while locking in flavor. Remove this mixture from the heat to slightly cool before combining with the cheeses.
Step 3: Create the Cheesy Spinach and Shrimp Filling
In a mixing bowl, blend your shrimp and spinach mixture with cream cheese, mozzarella, Parmesan, breadcrumbs if you like a bit of crunch, garlic powder, onion powder, salt, and pepper. Stir until everything forms a smooth, flavorful stuffing that is ready to be wrapped inside your catfish fillets.
Step 4: Stuff and Roll the Catfish Fillets
Lay out each catfish fillet on a clean surface. Gently spoon the cheesy, shrimp-stuffed mixture onto the center of each. Carefully roll the fillets up around the filling, securing the edges with toothpicks if necessary. This rolling step is what makes the dish so special and visually appealing.
Step 5: Bake the Stuffed Catfish
Place your rolled and stuffed catfish fillets into the prepared baking dish. Bake in the preheated oven for 20 to 25 minutes. The fish will be perfectly cooked and flaky when done, while the stuffing inside becomes warm and melty.
Step 6: Prepare the Lemon Butter Sauce
While the catfish is baking, melt the unsalted butter over low heat in a small saucepan. Stir in fresh lemon juice, garlic powder, parsley, salt, and pepper, whisking until the sauce is smooth and fragrant. This sauce adds a bright, luscious finish to the dish that perfectly complements the creamy and savory stuffing.
Step 7: Drizzle and Garnish
Once the catfish comes out of the oven, drizzle the lemon butter sauce generously over the top. Finish with a sprinkle of fresh parsley for a burst of color and freshness.
Step 8: Serve Hot and Enjoy
Your Stuffed Catfish with Cheese, Spinach, and Shrimp Recipe is now ready to enjoy! The combination of flavors and textures makes it an irresistible meal that feels both indulgent and wholesome.
How to Serve Stuffed Catfish with Cheese, Spinach, and Shrimp Recipe
Garnishes
For an extra touch, garnish with freshly chopped parsley or even a few thin lemon slices. The fresh green and citrus brightness bring a lovely vibrancy to the dish’s presentation and flavor.
Side Dishes
This dish pairs beautifully with light sides like a crisp green salad, garlic roasted potatoes, or steamed asparagus. The simplicity of these sides balances the rich stuffed catfish, keeping your meal well-rounded and satisfying.
Creative Ways to Present
Try plating each stuffed fillet on a bed of wilted greens or with a drizzle of extra lemon butter sauce on the plate for an elegant touch. You can also serve the fish sliced crosswise to reveal the colorful, inviting stuffing, making it a real centerpiece for your dinner table.
Make Ahead and Storage
Storing Leftovers
Leftover stuffed catfish can be stored in an airtight container in the refrigerator for up to 2 days. Keeping the sauce separate until reheating helps maintain the best texture and freshness.
Freezing
You can freeze the stuffed catfish before baking by wrapping each rolled fillet tightly in plastic wrap and then placing them in a freezer-safe bag. Freeze for up to 1 month. When ready to cook, thaw overnight in the fridge and then bake as directed.
Reheating
To reheat, place the fish and sauce (if stored together) in an oven-safe dish covered loosely with foil. Warm at 300°F (150°C) for about 15 minutes or until heated through. This gentle reheating keeps the fish moist and the stuffing creamy.
FAQs
Can I use other types of fish instead of catfish?
Absolutely! While catfish is mild and holds the stuffing well, white, firm-fleshed fish like tilapia or cod would work nicely too. Just adjust the cooking time as needed based on the thickness of your fillets.
Is it necessary to use cream cheese in the stuffing?
Cream cheese adds creamy texture and helps bind the filling, but you can substitute with ricotta or mascarpone if you prefer. Just keep in mind the flavor and consistency might slightly change.
Can I make this recipe dairy-free?
Yes, you can replace the cheeses with dairy-free alternatives designed for cooking. Nutritional yeast can also add a cheesy flavor if you want to keep things natural and vegan-friendly.
How do I know when the catfish is fully cooked?
The fish should be opaque and flake easily with a fork. Typically, baking for 20-25 minutes at 375°F ensures it’s cooked through, but thickness of the fillets can affect this so keep an eye on it.
What’s the best way to chop shrimp for the stuffing?
Chop the shrimp into small, bite-sized pieces so they blend well with the spinach and cheeses. Avoid chopping too fine as you want them to remain noticeable and add texture to the filling.
Final Thoughts
I can’t recommend this Stuffed Catfish with Cheese, Spinach, and Shrimp Recipe enough if you’re looking to impress without spending hours in the kitchen. It’s a celebration of simple ingredients coming together in an extraordinary way that’s sure to become a new favorite. Give it a try, and watch how the creamy, cheesy, and seafood flavors make every forkful a little moment of joy.
