Recipe of the Week
Caribbean Catfish
Courtesy of
Steve Garbon


4 Catfish fillets
2 cups Water
1/2 cup fresh Bread Crumbs
1/4 cup toasted Almonds, chopped
1/4 cup Green Pepper, chopped
4 Tbsp. fresh Lime Juice
4 Tbsp. Onion, chopped
2 Tbsp. Butter

1 Tbsp. Coriander OR Parsley, chopped
1 tsp. Red Pepper flakes
1/2 tsp. Salt
1/4 tsp. Oregano
2 cloves Garlic, crushed
1 Bay Leaf
    Lime Peel, thin strips for garnish


Preheat oven to 400 degrees.

Melt the butter in skillet, then add green pepper and 2 tablespoons onion. Saute until onion is transparent, then add almonds, bread crumbs, oregano, one tablespoon lime juice, coriander and salt. Cook until heated, mixing well.

Spoon 1/4 of the mixture down center of each catfish fillet. Roll up and secure with toothpicks.

In shallow baking pan, combine the remaining 2 tablespoons onion, the water, garlic, bay leaf, red pepper, and the remaining 3 tablespoons lime juice.

Place the stuffed catfish in the pan and bake for about 30 minutes, basting occasionally until catfish flakes easily.

Remove catfish to a serving platter. Garnish with strips of lime peel.

Serves 4.

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