Baked Balsamic Catfish Fillets

( 3 out of 5 )
Save Recipe 600_BBalCatfish
  • -4Servings+
  • 10 mPrep Time
  • 35 mCook Time
  • 45 mReady In
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“Give a man a fish and he will have food for one day. Teach him to catch fish and he will spend all day at the lake drinking beer.”

I thoroughly enjoy cooking with both balsamic vinegar and dry sherry so I was thrilled to find this recipe that uses both! People get tired of hearing me say this but it is a very important fact … to achieve the best tastes results, always use the best quality, real balsamic vinegar you can afford




  • Wash and dry catfish fillets. Sprinkle both sides of fish with garlic salt, garlic pepper, and smoked paprika. Place what would be the skin side down on a greased 9 x 13 inch baking pan or dish. (Note - My wife says that cooking the fillets in liquid makes them too mushy or soggy on the bottom so I've started using a rack in a roasting pan and basting every 8 to 10 minutes. Mix together juice of lemon, sherry and balsamic vinegar. Pour over fish. Dot each fillet with several slices of butter. Bake at 350-degrees uncovered for 30-45 minutes, depending on the thickness of the fillets. Baste fish periodically as juice thickens. Remove from oven with a little thickened juice remaining to baste fish. After the fish has cooked, if the juice fails to thicken to your satisfaction, then remove and heat it in a sauce pan until reduced to a thick sauce.

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