Experience a delightful blend of flavors with this Stuffed Catfish with Cheese, Spinach, and Shrimp. Tender catfish fillets are generously filled with a creamy mixture of sautéed shrimp, fresh spinach, and melty cheeses, then baked to perfection. Lightly seasoned with smoked paprika and brushed with butter for extra richness, this dish offers a satisfying seafood feast that’s elegant enough for guests yet simple enough for a weeknight dinner. Serve with lemon wedges for a bright, zesty finish.
Why You’ll Love This Recipe
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Fresh, flaky catfish packed with protein and omega-3s
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Creamy cheese and shrimp stuffing adds richness and flavor
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Healthy spinach boosts nutrition without compromising taste
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Light lemon finish brightens the dish for balanced flavors
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Quick and simple enough for weeknight dinners but elegant enough for guests
Ingredients Breakdown:
For the Catfish & Filling:
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4 boneless, skinless catfish fillets – Mild-flavored fish perfect for stuffing
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1 tablespoon olive oil – For sautéing shrimp and spinach
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1/2 pound small shrimp, peeled and deveined – Adds sweet, tender seafood flavor
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2 cups fresh spinach, roughly chopped – Provides freshness and color
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1 clove garlic, minced – Adds aromatic depth
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1/2 cup cream cheese, softened – Creates a creamy, rich base for the filling
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1/2 cup shredded mozzarella or Monterey Jack cheese – Melts beautifully for gooey texture
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1/4 teaspoon smoked paprika – Adds a subtle smoky warmth
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Salt and pepper to taste – Balances flavors
For Baking & Serving:
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2 tablespoons melted butter – Brushed over the fillets for golden finish
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Lemon wedges – Brightens the dish when served
Tips and Tricks
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Use fresh catfish for the best flavor and texture.
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Don’t overcook the shrimp in the stuffing—just until pink to keep them tender.
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For added flavor, sprinkle extra smoked paprika or cayenne before baking.
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Toothpicks keep the fillets secure—remember to remove before serving.
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Leftovers make great lunch wraps or salad toppings.
Variations and Customizations
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Swap spinach for kale or Swiss chard for a different leafy green twist.
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Use cheddar or pepper jack instead of mozzarella for sharper cheese flavor.
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Add crab meat or lobster chunks to the stuffing for a decadent seafood medley.
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Spice it up with diced jalapeños or a dash of hot sauce mixed into the filling.
Pairing Suggestions
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Sides: Garlic butter rice, roasted asparagus, or steamed green beans complement this dish perfectly.
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Drinks: Pair with a crisp Sauvignon Blanc or a light pilsner beer.
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Dessert: A fresh fruit sorbet or lemon pound cake balances the richness.
Storage Instructions
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Refrigerate leftover stuffed catfish in an airtight container for up to 3 days.
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Reheat gently in the oven or microwave to maintain moisture.
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Not recommended for freezing due to the delicate texture of the stuffed fish.
Popular Questions
Q: Can I prepare this recipe ahead of time?
A: Yes! Prepare the stuffed fillets, cover, and refrigerate up to 24 hours before baking.
Q: What if I don’t like shrimp?
A: Substitute the shrimp with cooked crab meat or extra cheese and spinach for a vegetarian version.
Q: Can I grill the stuffed catfish instead of baking?
A: Baking is best to keep the stuffing intact, but you can grill on a foil tray at medium heat, turning carefully.