Description
A recipe for Creamy Bronzed Catfish Dip

Ingredients

• 2 U.S. Farm-Raised Catfish fillets (about 6 ounces each)
  
• 2 tablespoons Chef Paul Prudhomme's Seafood Magic, divided
  
• 2 teaspoons olive oil
  
• 1 pound cream cheese, softened
  
• 1 tablespoon ReaLemon lemon juice from concentrate
  
• 2 teaspoons Chef Paul Prudhomme's Magic Pepper Sauce
  
• 1/4 cup chopped green onions

Preparation
Sprinkle each side of fillets with 1 teaspoon seasoning. Drizzle 1 teaspoon olive oil over one side of each fillet.

Place skillet over high heat until pan is hot, about 4 minutes. Place fillets in pan, oiled side down. Cook, turning once, until fillets are just cooked through, about 2 to 3 minutes per side. Fish is cooked when flesh flakes away easily. Set aside and cool.

Chop catfish into 1/2-inch pieces and set aside.

In food processor, combine cream cheese, lemon juice from concentrate, pepper sauce and remaining 2 teaspoons seasoning. Process until cream cheese is fluffy and soft. Transfer mixture to mixing bowl and gently fold in reserved catfish and green onions. Refrigerate at least 1 hour before serving.

Serve with your favorite crackers, or if you are watching carbohydrates, try this dip with celery sticks.

Nutrition
no information available

Serves
Makes about 3 cups

Variations
no information available