Catfish Artichoke Dip



  • U.S. farm-raised catfish (1 pound)
  • 1/4 teaspoon salt
  • 1/2 teaspoon coarsely ground black pepper
  • 1 can (14 oz) artichokes, drained and quartered
  • 1 cup grated Parmesan cheese
  • 1 cup light mayonnaise
  • 3 cloves garlic, minced
  • Directions

    Preheat oven to 400°. Season both sides of catfish fillets with salt and pepper. Lightly oil grill before placing catfish on it. The fish should cook 10 minutes per inch of thickness; turn once during grilling. The fish is done when it is opaque and it flakes when tested with a fork. Remove from grill; cool for at least 5 minutes. Chop fish using a food processor and pulsing several times or mashing in a bowl with a fork. In a large bowl, mix together catfish, artichokes, cheese, mayo and garlic. Spoon mixture into an oven-safe casserole dish coated with nonstick cooking spray. Bake for 20 minutes. Broil for an additional 5 minutes to brown the top.
    Recipe provided by Ohio Aquaculture Association.

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