• 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
1. PREHEAT your oven to 375° F.
2. LAY two slices of prosciutto on a sheet tray coated with cooking spray.
3. TOP with 1⁄4 of your asparagus (about 5-6 spears).
4. Lightly DRIZZLE the catfish with olive oil, and sprinkle both sides with salt and pepper; then place on top of the asparagus.
5. WRAP the edges of the prosciutto slices around the catfish to hold it all together.
6. REPEAT with remaining three fillets. PLACE in the oven, and roast for 16 minutes.
7. COOK noodles according to package instructions.
8. DRAIN, and set aside.
9. In a medium-sized saucepan over medium heat, MELT the butter. Sift in the flour, and stir to incorporate into melted butter.
10. CONTINUE to stir the roux for 4 minutes or until light golden brown.
11. 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.
12. 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.
We would love to hear your thoughts after trying this one! I always check the label to make sure it’s U.S. Farm-Raised Catfish and so should you. Enjoy 100% All-American!