• Source: Real and Rustic Cookbook
• Dish Type: Entree

Catfish Roulade

Ingredients

• 1/2 recipe Crawfish Patties
• 1/4 pound peeled crawfish tails
• 2 tablespoons chopped parsley
• 3 tablespoons chopped green onions
• 4 catfish fillets (6 to 6 1/2 ounces each)
• 1 tablespoon plus 1 teaspoon Rustic Rub
• 2 cups thinly sliced onions
• 1 tablespoon vegetable oil
• 1 recipe Lemon, Butter, and Tomato Sauce

Instructions

Preheat the oven to 400?F.
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Combine the patty mixture with the crawfish tails, parsley, and green onions in a bowl and mix well. Divide into 4 equal portions. Season the fillets with 1 tablespoon of the rub. Spread the crawfish mixture evenly on 1 side of each fillet, roll each up, jelly-roll fashion, into a roulade. Lightly oil a shallow baking pan and place the roulades so that they are not touching each other.
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Toss the onions with the remaining 1 teaspoon rub and the vegetable oil. Spread the onions on top of the roulades. Bake for about 30 minutes, or until the fish flakes easily with a fork.
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Top with the sauce and serve.
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Yield: 4 servings