Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Goat Cheese | 1 oz (28g) | 103 |
| Butter | 1 tbsp (14g) | 102 |
| Cream Cheese | 1 oz (28g) | 99 |
| Onion | 1 medium (110g) | 44 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Catfish | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 1 15-ounce package folded, refrigerated, unbaked piecrusts (2 crusts)
- 1 medium onion, chopped
- 1 garlic clove, minced
- 3 tablespoons butter or margarine
- 1 1/2 pounds U.S. Farm-Raised Catfish fillets, cubed
- 8 ounces fresh goat cheese or soft-style cream cheese
- 2 tablespoons chopped fresh basil OR 1 teaspoon dried basil, crushed
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Directions
1. Let piecrusts stand at room temperature for 10 to 15 minutes according to package directions. Unfold piecrusts. Place on ungreased baking sheet.
2. In a saucepan, cook onion and garlic in butter or margarine until tender. Add catfish; cook and stir about 5 minutes or until fish flakes easily. Use spoon to break fish into small pieces.
3. Add goat cheese or cream cheese and basil. Cook and stir until cheese melts. Remove from heat.
4. Spoon half of the catfish mixture onto half of each piecrust. Moisten edges with water. Fold piecrusts in half; turn edges under. Seal edges with the tines of a fork. For smaller pastries, cut piecrusts into thirds.
5. Prick top of piecrust and brush with milk. Bake in a 375 degree oven for 25 to 30 minutes or until pastry is brown. Cut into wedges and serve warm.