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| | | Cajun Catfish Tortellini | Favorite of William & Charlene Osborn - Hamler, Ohio
| | Course: | Main Entrée | | Servings: | 6-8 | |
Ingredients & Instructions:
1 cup all-purpose flour
2 tablespoons Cajun seasoning blend
2 boneless skinless catfish
¾ cup butter, divided
2 packages refrigerated cheese tortellini
2 cups broccoli florets
1 cup heavy cream
1 cup freshly grated Parmesan cheese
3 tablespoons pine nuts
Heat oven to 190. In mixing bowl, combine flour and Cajun seasoning; stir to blend. Rinse catfish fillets; pat dry with paper towels. Sprinkle fillets with additional Cajun seasoning to taste; dredge in seasoned flour. In large skillet, melt ¼ cup butter over medium heat. When butter stops foaming, add floured fillets. Cook until golden brown on both sides.
In skillet used to fry catfish, melt remaining ½ cup butter over medium heat. Add cream and heat to boiling. Reduce heat to medium; add drained tortellini, broccoli, Parmesan cheese and pine nuts, stirring gently to combine. To serve, place pasta mixture in center of individual plates; surround with a few pieces of fried cat fish.
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