Catfish Pie

Raymac asked some of us to volunteer for a kids fishing day at Newark Lake. We had a great time helping kids learn to fish. A section of the lake was stocked with catfish. This reminded me of one of  my favorite recipes. My own creation, which I have received rave reviews over. Just sounds odd!

CATFISH PIE


12 – 16 Catfish fillet sections  about 8” long and  ¼ to ½ + inches thick. Thinner fillets work better ( basically the fillets should be about half the diameter of the dinner plate)
1 large onion ( sweet red or Maui)
2-3 medium zuchinni squash
Optional 1-2 eggplant (purple Chinese)
2 large handfuls of basil regular or Thai
1 cup white wine
2 tablespoons butter or margarine
1 tablespoon soy sauce
1 teaspoon pepper
1 teaspoon salt
1 teaspoon smoked paprika
1 teaspoon sesame oil
2 coffee packets of Splenda sweetner or 1 of the pink stuff
1-2 cans of baby shrimp or crab meat
Tomatoes ( 4 – 6 Roma recommended)

Take a dinner plate and in a circular manner lay down the fillets, The thinner parts of the fillets overlapping, until you have covered the plate. Try to create an even thickness

Chop up the onions and zuchinni – Chinese eggplant can be substituted for or mixed with the zuchinni.
Fine chop the basil.

Toss everything except the shrimp / crab and the tomatoes in a skillet and sauté down until the vegetables are soft ( towards mushy). Water can be added to speed cook down if necessary, but sauté down until mix is consistent not watery

Spread ¼ to ½ inch thick layer of vegetable mix on top of catfish.

Spread shrimp or crab on top of vegetables

Thin slice tomatoes and layer over shellfish.

Lay down a layer of fillets on top of tomatoes in the same manner as you laid down the bottom layer of fillets

I recommend salting and then brushing the outside surfaces of the fillets with olive or sesame oil before you lay them down.

CAREFULLY slide  the assembled pie onto a grilling basket.

BBQ the pie.  Sear each side for a few minutes on higher heat and then cook for 10+ minutes on each side on medium heat. Due to all the moisture in the vegetables you don’t have to worry about drying out the fish

Slice into wedge shaped sections and serve.  Serves 6 – 10 people.

Tilapia, trout or smaller rockfish fillets can be used. I like catfish in this application because of it’s slightly sweet taste.  For similar reasons Thai basil is recommended.

Enjoy

Kirk

i saved this to a word document so that i can use it this summer for sitting on the lake at night for catfish

thanks for the post,
Mike

Just sounds odd!

CATFISH PIE

Ya think...?    

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