Recipe
Jensen created this original recipe one evening on the spur of the moment using ingredients that just happened to be available in his pantry and fridge. His guests that evening loved it. We hope you will too!
John Jensen’s Almond and Garlic Crusted Baked Catfish
4, 5-7 ounce fresh or thawed frozen farm-raised catfish filets
1 medium onion
1 medium-sized whole garlic
2 1/2 ounces sliced almonds (1 bag)
3 tablespoons sun-dried tomato paste
3 tablespoons olive oil
1 teaspoon McCormick’s California Style
Garlic Salt
Cut the top off one medium-sized whole garlic and roast, covered, in oven for 30 minutes at 300 degrees F. Roast another 30 minutes uncovered at 300 degrees F. Pluck garlic cloves from shell. Chop and sauté onion in 1/2 tablespoon oil. Sauté almonds in 1/2 tablespoon olive oil until golden brown. Blend (in a blender) roasted garlic cloves, sautéed onion, sautéed almonds, sun-dried tomato paste and 2 tablespoons olive oil until a moderately thin paste forms. (Add more or less olive oil to create a consistency for spreading.)
Preheat oven to 400 degrees F. Place fresh or thawed catfish filets skin-side (gray side) down in a baking dish that has been sprayed with nonstick cooking spray. Lightly sprinkle California Garlic Salt over filets. Spread blended paste, completely covering filets.
Bake catfish filets for 10 minutes at 400 degrees. Complete the preparation by broiling catfish filets until the paste begins to brown and the filets crack open along their lengths (about 2-3 minutes).
Serve on a bed of long-grain fried rice. Makes 2-4 servings.