STUFFED CATFISH TOPPED WITH GARLIC BUTTER AND GRILLED ASPARAGUS SPEARS AND SWEET POTATOES

Stuffed Catfish topped with Garlic Butter and Grilled Asparagus Spears and Sweet Potatoes image

Provided by Food Network

Time 35m

Yield 4 servings

Number Of Ingredients 21

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Ingredients

1 red onion, diced
2 cloves garlic, chopped
Olive oil, for sauteing
1/2 cup breadcrumbs
2 tablespoons capers
4 catfish fillets
Garlic Butter Sauce, recipe follows
Grilled Asparagus Spears, recipe follows
Sweet Potatoes, recipe follows
4 tablespoons butter
1 lemon, juiced
2 cloves garlic, minced
6 ounces dark wheat beer
1 cup chicken stock
Salt and freshly ground pepper
10 to 12 asparagus spears, trimmed
Vegetable oil, for sauteing
Salt and freshly ground pepper
2 sweet potatoes, scrubbed
Vegetable oil, for grilling
Salt and freshly ground black pepper

Steps:

In a medium skillet, saute the onion and garlic in olive oil over medium heat. Remove the skillet from the heat and let cool briefly. In a small bowl, combine the bread crumbs and the capers, and then add the sauteed onion and garlic to the bowl. Stir the mixture together until thoroughly combined. If necessary, flatten the catfish fillets by placing them between 2 pieces of plastic wrap and gently pounding with a mallet or by rolling out with a rolling pin. Generously spread the bread crumb mixture on top of each fillet. Roll the fillets up, securing with a toothpick if desired. Heat a medium or large skillet over medium heat. Add enough olive oil to the pan for sauteing, about 1/4-inch up the side of the skillet, and let heat for 1 minute. Carefully place the rolled catfish fillets into the skillet, and cook until evenly browned on all sides, turning the fillets with tongs as needed.
A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Combine all ingredients in a non-reactive saucepan. Cover the pan and cook over medium heat until the sauce is reduced by half. Drizzle the sauce over the Stuffed Catfish.
Coat the asparagus spears with vegetable oil, salt, and pepper. Heat a medium skillet over medium-high heat. Saute the asparagus for a couple minutes until tender, rotating them with tongs, if necessary.
Slice the sweet potatoes lengthwise. Heat a grill pan over medium heat and add just enough vegetable oil to lightly coat the bottom of the pan. Add the sliced sweet potatoes to the hot pan in a single layer, and grill until they turn slightly crispy. Turn each slice with tongs and continue grilling until the second side is slightly crispy and the sweet potatoes are fully heated through. Season, to taste, with salt and pepper.