There is something truly magical about my Stuffed Catfish with Spinach, Shrimp, and Cheese Recipe. This dish brings together flaky, tender catfish fillets generously filled with a luscious mixture of sautéed spinach, succulent shrimp, and creamy cheese. Each bite bursts with flavor and texture, making it a show-stopping meal that’s surprisingly simple to prepare. Whether you’re cooking for a special occasion or just craving something comforting and fresh, this recipe will quickly become a favorite in your kitchen.
Ingredients You’ll Need
The beauty of this dish lies in its simple but flavorful ingredients. Each one plays a crucial role—from the mild catfish providing a delicate canvas, to the creamy blend of cheeses and the fresh zing of lemon juice that bring everything together perfectly.
- 4 fresh boneless catfish fillets: Look for firm, fresh fillets for the best texture and taste.
- 1 cup small peeled shrimp, chopped: Adds a sweet seafood bite that complements the catfish beautifully.
- 2 cups fresh spinach, roughly chopped: Wilted spinach brings a nice earthy freshness and vibrant color.
- 4 oz cream cheese, softened: Gives the filling its creamy, indulgent richness.
- 1/4 cup grated Parmesan cheese: Adds a salty, nutty depth to balance the creaminess.
- 2 cloves garlic, minced: Infuses a lovely aromatic foundation when sautéed.
- 1 tbsp lemon juice: Provides a zesty brightness that lifts the whole dish.
- 2 tbsp olive oil: Used for sautéing and drizzling to ensure each bite is luscious and moist.
- Salt, to taste: Essential to enhance every flavor component.
- Black pepper, to taste: Adds subtle heat and depth.
- Fresh parsley or dill, chopped (for garnish): A fresh herbal touch that completes the presentation.
How to Make Stuffed Catfish with Spinach, Shrimp, and Cheese Recipe
Step 1: Prepare the Filling
Start by heating olive oil in a skillet over medium heat and sautéing the minced garlic until it becomes wonderfully fragrant—this step fills your kitchen with such an inviting aroma. Add the fresh spinach and cook until it wilts down, softening perfectly. Toss in the chopped shrimp and cook just long enough for them to turn pink and tender, which only takes a couple of minutes. Once off the heat, stir in softened cream cheese, grated Parmesan, lemon juice, salt, and pepper. Mix everything until you have a smooth, creamy filling that’s rich with layers of flavor. Let it cool slightly before the next step.
Step 2: Prep the Catfish Fillets
Give the catfish fillets a gentle pat dry with paper towels to remove excess moisture—this helps the seasoning stick and ensures a great texture when cooked. Lightly season both sides with salt and black pepper for that essential flavor base. Carefully make a horizontal slit along each fillet to create a pocket, making sure not to slice all the way through. This pocket will hold the delicious filling, turning your catfish into a real standout dish.
Step 3: Stuff the Catfish
Now comes the fun part: generously fill each catfish pocket with the creamy shrimp and spinach mixture. Don’t be shy—pile it in for maximum flavor in every bite! If the filling feels like it might spill during cooking, gently secure the edges with toothpicks. This step guarantees the filling stays neatly inside the fish as it bakes to perfection.
Step 4: Cook the Stuffed Catfish
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Place the stuffed fillets on a greased baking dish or a baking sheet lined with parchment paper for easy cleanup. Drizzle a bit of olive oil over the top to help achieve a lovely golden finish. Bake the catfish for 20 to 25 minutes until it’s opaque and flakes easily with a fork. The oven does all the work here, turning your creation into a beautifully cooked, tender masterpiece.
Step 5: Finish and Serve
After baking, carefully remove the toothpicks from the fillets. For an added burst of freshness, drizzle a little extra lemon juice on top or sprinkle with chopped fresh parsley or dill. This final touch not only elevates the flavor but makes each plate look stunning. Serve immediately alongside your favorite sides and prepare for compliments!
How to Serve Stuffed Catfish with Spinach, Shrimp, and Cheese Recipe
Garnishes
A sprinkle of fresh parsley or dill instantly brightens the presentation and adds a fresh, herbal flavor that complements the richness of the dish. A light drizzle of lemon juice over the top right before serving adds a zingy contrast that truly rounds out the experience.
Side Dishes
Because the stuffed catfish is full of rich, creamy flavors, lighter sides work beautifully. Think buttery mashed potatoes, a refreshing cucumber salad, or roasted vegetables like asparagus or green beans. Even a simple rice pilaf can soak up all those wonderful juices from the fish.
Creative Ways to Present
For an elegant dinner party, serve the Stuffed Catfish with Spinach, Shrimp, and Cheese Recipe on a bed of lightly sautéed seasonal greens or cauliflower rice for a low-carb twist. Another fun idea is to plate the fillets alongside colorful vegetable ribbons or a bright quinoa salad to bring in contrast and texture that will delight the eye and the palate.
Make Ahead and Storage
Storing Leftovers
If you find yourself lucky enough to have leftovers, store them in an airtight container in the refrigerator. They should stay fresh for up to 2 days. Be sure to remove any toothpicks before storing to avoid any mishaps.
Freezing
This recipe is best enjoyed fresh, but you can freeze the stuffed catfish if needed. Wrap individual fillets tightly in plastic wrap and place them in a freezer-safe bag or container. They’ll keep well for up to 1 month. Thaw overnight in the refrigerator before reheating gently.
Reheating
To reheat, place the stuffed fish in a baking dish, cover loosely with foil, and warm in a 325 degree Fahrenheit (165 degree Celsius) oven until heated through, about 15 minutes. Avoid microwaving if possible to keep the fish moist and tender.
FAQs
Can I use frozen catfish fillets for this recipe?
Yes, frozen catfish fillets can be used—just be sure to thaw them completely and pat dry before stuffing and cooking. This helps prevent excess moisture and ensures the best texture.
What other cheeses can I substitute for cream cheese?
If you want a different flavor, ricotta or goat cheese are great alternatives that still provide creaminess without overpowering the delicate seafood flavors.
Is it possible to make this recipe dairy-free?
Absolutely! You can substitute cream cheese and Parmesan with dairy-free cream cheese and nutritional yeast or a dairy-free Parmesan alternative for a similar creamy texture and flavor.
Can I prepare the filling in advance?
Yes, preparing the filling ahead of time saves cooking day hassle. Just store it in the refrigerator for up to 24 hours, then stuff the catfish fresh before baking.
What type of shrimp is best for the stuffing?
Small, peeled shrimp work best here because they cook quickly and blend seamlessly with the spinach and cheese stuffing. Fresh or thawed frozen shrimp are both good choices.
Final Thoughts
I can’t recommend making the Stuffed Catfish with Spinach, Shrimp, and Cheese Recipe enough. It’s a wonderful way to elevate your dinner routine with a dish that feels both comforting and a little special. Once you try it, I’m sure you’ll be reaching for it again and again to impress family or just treat yourself to a truly delicious meal.
Print
Stuffed Catfish with Spinach, Shrimp, and Cheese Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American Southern
Description
This delicious Stuffed Catfish recipe features fresh boneless catfish fillets generously filled with a savory mixture of sautéed spinach, tender shrimp, and creamy cheeses. Baked to perfection and garnished with fresh herbs, this dish offers a flavorful and elegant seafood meal that is easy to prepare in under 40 minutes, making it perfect for a weeknight dinner or special occasion.
Ingredients
Catfish and Seasoning
- 4 fresh boneless catfish fillets
- Salt, to taste
- Black pepper, to taste
- 2 tbsp olive oil (for sautéing and drizzling)
Stuffing
- 1 cup small peeled shrimp, chopped
- 2 cups fresh spinach, roughly chopped
- 4 oz cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tbsp lemon juice
Garnish
- Fresh parsley or dill, chopped (for garnish)
Instructions
- Prepare the Filling: Heat olive oil in a skillet over medium heat and sauté minced garlic until fragrant. Add chopped fresh spinach and cook until wilted. Stir in chopped shrimp and cook just until pink and tender. Remove from heat and mix in softened cream cheese, grated Parmesan cheese, lemon juice, salt, and pepper until smooth and well combined. Set aside to cool slightly.
- Prep the Catfish Fillets: Pat dry the catfish fillets using paper towels. Lightly season both sides with salt and black pepper. Carefully make a horizontal slit along each fillet to create a pocket without cutting all the way through.
- Stuff the Catfish: Generously fill each catfish pocket with the shrimp, spinach, and cheese mixture. Use toothpicks to secure the edges if needed to keep the filling intact during cooking.
- Cook the Stuffed Catfish: Preheat the oven to 375°F (190°C). Place the stuffed fillets in a greased baking dish or on a baking sheet lined with parchment paper. Drizzle a bit of olive oil over the top. Bake for 20-25 minutes until the fish is opaque and flakes easily with a fork.
- Finish and Serve: Remove toothpicks carefully from the fillets. Drizzle with additional lemon juice and sprinkle with fresh parsley or dill for brightness. Serve immediately with your choice of side dishes.
Notes
- Make sure not to cut through the catfish fillets completely when creating pockets to keep the filling inside during baking.
- Use fresh spinach and shrimp for the best flavor and texture.
- For a crispier top, broil the stuffed catfish for the last 2-3 minutes of baking, watching carefully to avoid burning.
- To make prep easier, soften the cream cheese beforehand by leaving it at room temperature.
- Leftovers can be refrigerated for up to 2 days and reheated gently to maintain texture.
