Catfish with Pecan Cream Cheese

I’ve used this recipe on a variety of both freshwater and saltwater fish. The key is to make sure that the fillets are thin enough to roll up without a struggle and thick enough to keep from tearing. In the photo, they added a shrimp in the middle, very sushi-like.

Catfish with Pecan Cream Cheese


  • 2 6 to 10 ounce catfish fillets about 1/4 inch thick, skin removed
  • 1 teaspoon Cajun spice
  • 2/3 cup cream cheese softened
  • 1 teaspoon freshly squeezed lemon juice
  • 1 green onion white and green part, minced
  • 1/4 cup roasted pecans chopped
  • 2 tablespoons dry cornbread stuffing smashed
  • salt and pepper to taste


  • Season fillets with Cajun spice. In a small bowl, combine remaining ingredients. Lay fillets flat on surface. Spread cream cheese mixture evenly over each fillet. Starting at one end, roll each fillet snugly and secure with a wooden skewer. Sprinkle additional cornbread stuffing over top and bake in a preheated 400 degree oven for 15 minutes. Remove skewer and serve.

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