[Anonymous]

Copeland's of New Orleans Crab Stuffed Catfish Bordelaise

1 catfish filet stuffed with fresh lump crabmeat
olive oil, to brush
½ tspn Creole seasoning
½ tspn butter
½ lb julienne mixed peppers
1 tbsp whipped garlic butter

Brush skillet with olive oil.

Season filet with Creole seasoning. Brush with olive oil.

Drizzle softened butter on top of fish.

In another skillet, cook the peppers with a tbsp of olive oil until lightly caramelized. (approx 2-3 minutes).

Place the stuffed catfish in the oven preheated to broil on high heat. (approx 7-8 minutes)

Drain oil from peppers and place on heated plate. Place fish on top of peppers.

Top with semi-softened whipped garlic butter. Serve sizzling hot!