An absolutely delicious and elegant dish that may be deemed gourmet with minimal effort. If substituting boneless chicken breast, it's best to pound to a thin and even thickness. Also, if using very thin fish fillets, decreasing baking time may be advised. This can be halved quite successfully. I was lucky enough to snag this from Southern Living yeeeeeears ago.

Ingredients

4 serv.

catfish fillets, cut into strips↗1 1⁄2 lbs
cajun blackening seasoning2 teaspoons
mayonnaise↗4 tablespoons
sliced fresh mushrooms (can substitute canned, drained)1 cup
butter, divided↗8 tablespoons
chopped fresh parsley1⁄2 cup
sliced green onion1 cup
peeled shrimp↗1 lb
condensed cream of shrimp soup2 ounce
cans

Step-by-step instructions

1
Sprinkle catfish with blackened seasoning.
2
Spread catfish with mayonnaise.
3
Place in shallow dish; cover and refrigerate for 1 hour.
4
In a large skillet, heat 4 tablespoons butter until begins to sizzle.
5
Sear fish until golden, turning once.
6
Transfer to 9x13 baking pan in a single layer.
7
In a different skillet, heat 4 tablespoons butter, cook and stir mushrooms until golden.
8
Stir in parsley, green onions and shrimp.
9
Reduce heat to low and cook until shrimp are just pink through and through.
10
Stir in soup and blend well; turn off heat.
11
Ladle over fish (or chicken) in baking dish.
12
Preheat oven to 375 degrees and bake 30 minutes. (Reminder if fillets are thin, reduce cooking time).

Source: food.com

Original recipe ↗

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