pesto crusted catfish
FSGS Recipes

Kidney-Friendly Recipes: Pesto Crusted Catfish

Pesto Crusted Catfish

2 pounds catfish (boned and filleted) 6 5-ounce pieces

4 teaspoons pesto

¾ cup panko bread crumbs

½ cup mozzarella cheese

2 tablespoons olive oil

Chef Aaron McCargo’s Signature Seasoning Blend

  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon dried oregano
  • ½ teaspoon red pepper flakes
  • ½ teaspoon black pepper

Preheat oven to 400° F. Mix all the seasonings in small bowl and begin to sprinkle even amounts on both sides of fish. Spread equal amounts of pesto (1 teaspoon each) on topside of filets and set aside. In medium bowl, mix cheese, oil and bread crumbs and dredge pesto side of fish in mixture until well coated. Grease or spray baking sheet tray liberally with oil and lay fish pesto side up on sheet tray leaving space between filets. Bake for 15 to 20 minutes at 400° F or until desired brownness on bottom rack. Let rest for 10 minutes after cooking and removing from tray to prevent fish from breaking.  

TIPS: Make an extra serving of Chef McCargo’s signature seasoning blend and use it to spice up your other dishes. For another twist on this tasty recipe, substitute chicken or turkey for catfish.  

From Fresenius Kidney Care

Related:
Make-Ahead Meals: Italian Meatballs

Related posts

Sweet Potato Nachos

rdanielsr6d7

Quick Tomato Gazpacho

rdanielsr6d7

Meatless Monday: Mango Avocado Black Bean Salad

rdanielsr6d7





 

Stay Up-to-Date with Our Weekly "Black Health Matters" Newsletters Straight Into Your Inbox!
SUBSCRIBE!
close-link