02/08/2012 05:04 EST | Updated 04/12/2012 05:12 EDT

Potato-Crusted Catfish Fillets With Apple And Jalapeno Glaze


Here is a nifty way to get fish into your weekly diet. Farmed catfish fillets are given a crusty potato finish and served with an apple and jalapeno glaze for a tasty entree that will win raves.

Potato-Crusted Catfish

15 ml (1 tbsp) Dijon mustard

15 ml (1 tbsp) Creole mustard

15 ml (1 tbsp) honey

5 ml (1 tsp) cider vinegar

2 farm-raised catfish fillets (each 175 to 250 g/6 to 8 oz)

2 medium potatoes, peeled and cut in paper-thin slices

30 ml (2 tbsp) olive oil

Apple and Jalapeno Glaze

50 ml (1/4 cup) apple jelly

15 ml (1 tbsp) water

1/2 apple, peeled and diced

1/2 jalapeno, seeded and diced

Heat oven to 180 C (350 F). Lightly grease or line a baking sheet and set aside.

In a small bowl, mix together mustards, honey and vinegar. Spread mustard mixture over top of fillets and arrange potato slices over mustard, pushing down gently so potato adheres.

Heat olive oil in a non-stick skillet over medium-high heat. Carefully place fillets potato-side down in skillet and pan-fry for 5 minutes.

Remove fillets and place on prepared baking sheet. Bake in centre of oven for about 12 minutes, until potatoes are golden and fish flakes easily when tested with a fork.

While catfish is baking, combine glaze ingredients in a small saucepan and simmer on low heat for about 5 minutes. Keep warm.

Remove catfish from oven. Place on serving plates and drizzle with glaze.

Makes 2 servings.

Nutritional information per serving with a 175-g (6-oz) fillet: 623 calories; 31 g protein; 65 g carbohydrate; 27 g fat; 3 g fibre.

Note: Creole mustard is a specialty of Louisiana’s German Creoles made from vinegar-marinated brown mustard seeds with a hint of horseradish. This hot, spicy mustard is available in specialty shops or gourmet sections of some supermarkets.

Source: U.S. Farm-Raised Catfish.