Balsamic Glazed Catfish – TCI

Balsamic Glazed Catfish

Serving Size: 4

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What you’ll need:

  • 4 U.S. Farm-Raised Catfish fillets
  • Salt and pepper
  • 1 cup all-purpose flour
  • Olive oil
  • Glaze
  • ½ cup balsamic vinegar
  • ¼ cup white wine
  • 2 tablespoons honey
  • 1 tablespoon Dijon mustard
  • ½ tablespoon fresh rosemary, chopped
  • 1 clove garlic, finely minced
  • Green Bean Bundles
  • 15-16 strips of bacon
  • 3 (15-ounce) vertical-packed green beans
  • 1 cup brown sugar
  • 1 cup melted butter or oil
  • ¾ tablespoon garlic salt
  • 1 tablespoon soy sauce
  • 1 teaspoon rosemary
  • 1 teaspoon dried basil (optional)

How to prepare:

Prepare glaze by mixing balsamic vinegar, white wine, honey, Dijon mustard, rosemary and garlic in a heavy, small pan. Heat over medium-high heat until boiling. Reduce heat and simmer until sauce has been reduced to about ⅓ cup (10 to 15 minutes). Remove from heat, and allow to cool. Sauce will thicken as it cools.

Heat about ¼ cup olive oil in a heavy skillet over medium-high heat.

Season catfish fillets with salt and pepper and dredge in flour, shaking off excess. Place two fillets at a time, rounded side down, and cook 3 to 4 minutes until golden brown. Turn fillets and cook an additional 3 to 4 minutes or until done. Remove from skillet, and sauté remaining two fillets.

Plate catfish fillets, and drizzle with balsamic reduction. Serve with green bean bundles.

Green Bean Bundles:

Cut bacon strips in half.

Wrap 9 to 10 beans with a strip of bacon, and secure with a toothpick.

Place in a 9×13 baking dish.

Mix brown sugar, butter, garlic salt, soy sauce, rosemary and basil; pour over green beans.

Refrigerate overnight.

Re-spoon sauce over bundles before baking.

Bake at 350˚F for 30 minutes, uncovered. Serve hot.