Crab-Stuffed Catfish With Parmesan Crust
20 m (plus chilling)
4 Simmons 5-7 oz. Fillets.
2 tablespoons butter.
1/2 cup onion, diced.
2 cloves garlic, minced.
1 cup white wine.
1 pound lump crab meat.
2 cups Parmesan, grated (divided).
2 tablespoons chives, chopped (divided).
2 tablespoons olive oil.
Salt and pepper to taste.
Melt butter in medium, nonstick skillet over medium-high heat.
Add onions and garlic and sauté until translucent. Add wine and simmer until mixture is almost dry. Add lump crab meat, season with salt and pepper, and cook for 2 minutes.
Remove from heat and cool in refrigerator for 2 to 3 hours until completely chilled. Once chilled, fold in ½ cup Parmesan and 1 tablespoon chopped chives to crab mix. Using a sharp knife, butterfly each fillet lengthwise horizontally as evenly as possible. Place 2 to 3 tablespoons of crab mixture on bottom half of catfish, being careful not to overfill. Fold top of catfish over to cover stuffing.
Season stuffed catfish with salt and pepper. Dip fillets into remaining grated Parmesan, coating evenly.
Heat a large nonstick skillet over medium-high heat and add olive oil. Carefully sauté catfish until a golden brown crust is formed. Turn catfish over and cook for an additional 3 minutes.
Garnish fillets with remaining chives.