How GOOD does that prosciutto-wrapped catfish look?! I was poking around on www.uscatfish.com not too long ago and saw that recipe and thought… YES.
If there is one obscure food out there that just really gets me excited, it’s prosciutto. My brother once told me that I’m not allowed to do any more charcuterie boards that he’ll be eating from that do not include prosciutto! haha! It’s just such a GAME CHANGER!
So when I saw this recipe that included it plus U.S. Farm Raised Catfish, I knew I had to try it!
Light, flaky catfish plus the flavors of prosciutto and asparagus over a bed of alfredo pasta… SO GOOD! Truly. Such a great meal for a date night in! My husband and I love a good date night in after kids go down! Any other late date night fans in the house?!
Oh, and we paired this white wine with it, Murgo Etna Blanco, and it was KILLER. It was the perfect balance of slightly dry and slightly sweet. It was heavenly with the flavors in this dish!
Here is the recipe for Prosucitto-Wrapped Catfish with Asparagus.
- 4 U. S. Farm-Raised Catfish fillets
- 8 slices prosciutto
- Cooking spray
- 1 pound asparagus spears, ends trimmed
- Olive oil
- Salt and pepper
- 1 pound thin spaghetti noodles
- 3 tablespoons butter
- 4 tablespoons flour, sifted
- 1⁄2 cup heavy cream
- 1 1⁄2 cups milk
- 1 cup Parmesan cheese, grated
- 2 cloves minced garlic
- 2 teaspoons hot sauce
PREHEAT your oven to 375° F. LAY two slices of prosciutto on a sheet tray coated with cooking spray. TOP with 1⁄4 of your asparagus (about 5-6 spears). Lightly DRIZZLE the catfish with olive oil, and sprinkle both sides with salt and pepper; then place on top of the asparagus. WRAP the edges of the prosciutto slices around the catfish to hold it all together. REPEAT this process with remaining three fillets. PLACE in the oven, and roast for 16 minutes. COOK noodles according to package instructions. DRAIN, and set aside. In a medium-sized saucepan over medium heat, MELT the butter. Sift in the flour, and stir to incorporate into melted butter. CONTINUE to stir the roux for 4 minutes or until light golden brown. WHISK in the cream, then the milk. When creamy and smooth, ADD the cheese, minced garlic and hot sauce, and cook for another 2 minutes or until all cheese is melted. PLACE the noodles on a plate, and coat with sauce, top with catfish and drizzle a bit more of the sauce over the fillet before serving.
I hope you love it as much as we did if you get the chance to make it soon! Also, as a side note, I cut the proportions in half since it was just for two servings! 🙂 This recipe makes four servings!
Thank you so much for stopping by today! And thank you so much to The Catfish Institute for making this post possible!
Have a lovely day!