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
Fresh, flaky catfish packed with protein and omega-3s
Creamy cheese and shrimp stuffing adds richness and flavor
Healthy spinach boosts nutrition without compromising taste
Light lemon finish brightens the dish for balanced flavors
Quick and simple enough for weeknight dinners but elegant enough for guests
Ingredients Breakdown:
For the Catfish & Filling:
4 boneless, skinless catfish fillets – Mild-flavored fish perfect for stuffing
1 tablespoon olive oil – For sautéing shrimp and spinach
1/2 pound small shrimp, peeled and deveined – Adds sweet, tender seafood flavor
2 cups fresh spinach, roughly chopped – Provides freshness and color
1 clove garlic, minced – Adds aromatic depth
1/2 cup cream cheese, softened – Creates a creamy, rich base for the filling
1/2 cup shredded mozzarella or Monterey Jack cheese – Melts beautifully for gooey texture
1/4 teaspoon smoked paprika – Adds a subtle smoky warmth
Salt and pepper to taste – Balances flavors
For Baking & Serving:
2 tablespoons melted butter – Brushed over the fillets for golden finish
Lemon wedges – Brightens the dish when served
Tips and Tricks
Use fresh catfish for the best flavor and texture.
Don’t overcook the shrimp in the stuffing—just until pink to keep them tender.
For added flavor, sprinkle extra smoked paprika or cayenne before baking.
Toothpicks keep the fillets secure—remember to remove before serving.
Leftovers make great lunch wraps or salad toppings.
Variations and Customizations
Swap spinach for kale or Swiss chard for a different leafy green twist.
Use cheddar or pepper jack instead of mozzarella for sharper cheese flavor.
Add crab meat or lobster chunks to the stuffing for a decadent seafood medley.
Spice it up with diced jalapeños or a dash of hot sauce mixed into the filling.
Pairing Suggestions
Sides: Garlic butter rice, roasted asparagus, or steamed green beans complement this dish perfectly.
Drinks: Pair with a crisp Sauvignon Blanc or a light pilsner beer.
Dessert: A fresh fruit sorbet or lemon pound cake balances the richness.
Storage Instructions
Refrigerate leftover stuffed catfish in an airtight container for up to 3 days.
Reheat gently in the oven or microwave to maintain moisture.
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.
