Parchment-Steamed Catfish with Spring Herbs and Vegetables
Waterloo, ON— Good Friday is a time when Christians all over the world traditionally eat fish. But at family gatherings where there’s always bound to be at least one fussy eater, it’s not easy to find a fish that everyone likes.
U.S. Farm-Raised Catfish could be that fish. It has a firm, meaty texture and a taste that’s distinctly non-fishy. It doesn’t even have a fishy aroma. These unusual attributes result from being raised in clean, fresh water ponds and eating a diet of grains.
Parchment-Steamed Catfish with Spring Herbs and Vegetables looks great on the table and is ready in about 10 minutes. Not only is it quick to prepare, it bakes in parchment paper so you can clean up quickly and get back to entertaining the family.
Prepared with a bounty of colourful spring vegetables, it’s also an ideal recipe to usher in the new season.
Want to feel environmentally good about the fish you serve this Good Friday? “Catfish farmers raise their fish in closed freshwater ponds,” says the Monterey Bay Aquarium’s Seafood Watch program. “By carefully controlling the ponds’ water quality, these farms can put catfish in the pan while protecting the environment.”
U.S. Farm-Raised Catfish is also endorsed by the Audubon Society, the World Wildlife Fund, Sustainable Fisheries Advocates and the Endangered Fish Alliance. According to the United Nations, over-fishing has taken a serious toll and over 75 per cent of the world’s fish species are over-exploited or depleted.
On Good Friday, try this recipe that’s good for you and also good for the environment.
Parchment-Steamed Catfish with Spring Herbs and Vegetables
6 U.S. Farm-Raised Catfish fillets
1 roll of parchment paper (or aluminum foil)
1 zucchini, halved and seeded, cut into julienne strips
1 carrot, cut into julienne strips
3 scallions, green tips only, cut into julienne strips
3 tablespoons chopped fresh herbs, such as parsley, basil and chives (or 1 tablespoon dried herbs or Herbes de Provence)
1 clove garlic, minced
2 tablespoons butter, cut into 12 slices
6 tablespoons white wine
Salt and freshly ground black pepper
Preheat the oven to 400°F. Cut parchment paper or aluminum foil into six 12-inch squares. Fold in half to make a crease down the center and then open up.
Place a catfish fillet on one side of each square of parchment or foil. Divide the vegetables among the packets of fish. Sprinkle each packet evenly with herbs and garlic. Place 2 slices of butter on top of each fillet, then drizzle each with 1 tablespoon of wine. Season each packet with salt and pepper. Fold parchment or foil in half to cover fillet, then tightly fold in the edges, crimping around each of the sides to seal the packets completely.
Place sealed packets on a baking sheet and bake for 8 to 10 minutes or until fish flakes easily when tested with a fork; carefully unfold one side of one of the packets to check fish for doneness. To serve, tear or cut open packets carefully at the table, taking care not to get burned by the steam.
