Catfish Antipasto Platter

Catfish Antipasto Platter Recipe - A Delicious and Healthy Meal from USA

Region / culture: USA | Preparation time: 15 minutes | Cooking time: 7 minutes | Servings: 6

Introduction

Catfish Antipasto Platter is a delicious and flavorful dish that is perfect for serving as an appetizer or as part of a light meal. This recipe combines tender U.S. farm-raised catfish fillets with artichoke hearts, cheddar cheese, olives, and zucchini, all marinated in a tangy and herb-infused dressing. The result is a refreshing and satisfying dish that is sure to impress your guests.

History

The concept of antipasto platters originated in Italy, where they are traditionally served as the first course of a meal. Antipasto typically consists of a variety of cured meats, cheeses, olives, and vegetables, all served cold or at room temperature. This Catfish Antipasto Platter puts a unique twist on the classic antipasto by incorporating tender catfish fillets into the mix, adding a delicious and unexpected element to the dish.

Ingredients

2 cups water
0.5 lb (227 g) U.S. farm-raised catfish fillets
1 x 9 oz (255 g) package frozen artichoke hearts, thawed
4 oz (113 g) cheddar cheese, cubed
4 oz (113 g) pitted ripe olives, drained
1 small zucchini, cut into 0.25 inch thick slices
0.67 cup white wine vinegar
0.5 cup olive oil
3 green onions, finely chopped
3 cloves garlic, minced
1 tsp sugar
0.5 tsp dried basil, crumbled
0.25 tsp pepper
lettuce leaves

How to prepare

Bring water to a boil in a large skillet over medium heat.
Add catfish fillets and bring back to a boil.
Reduce the heat to medium-low, cover, and simmer gently for 5 to 7 minutes or until the fillets easily flake when tested with a fork.
Using a slotted spatula, remove the fillets from the water and place them on a plate to cool slightly.
Cut the fillets into bite-size pieces.
Cut the artichoke hearts in half.
Place the artichoke hearts, cheese, and zucchini in a large plastic bag and shake to mix them together.
Add the catfish pieces to the bag.
In a small bowl, mix together the vinegar, olive oil, green onions, garlic, sugar, basil, and pepper.
Pour the mixture over the catfish in the bag.
Seal the bag tightly and refrigerate for 6 hours or overnight, turning the bag occasionally.
To serve, let the marinated catfish mixture stand at room temperature for about 15 minutes.
Drain the mixture and arrange it on a lettuce-lined serving platter.
Serve with toothpicks.

Variations

Substitute the catfish fillets with another type of white fish, such as tilapia or cod.
Add roasted red peppers or sun-dried tomatoes for an extra burst of flavor.
Use different types of cheese, such as feta or mozzarella, for a unique twist.

Cooking Tips & Tricks

Be sure to cook the catfish fillets gently to prevent them from becoming tough and dry.

- Marinating the catfish mixture for at least 6 hours or overnight allows the flavors to fully develop and infuse into the ingredients.

- Serve the Catfish Antipasto Platter on a bed of lettuce leaves for a beautiful presentation and added freshness.

Serving Suggestions

Serve the Catfish Antipasto Platter as an appetizer at a dinner party or as a light lunch option. Pair it with crusty bread or crackers for a complete meal.

Cooking Techniques

Boiling the catfish fillets gently ensures that they remain tender and flaky.

- Marinating the ingredients allows the flavors to meld together and develop over time.

Ingredient Substitutions

Use fresh artichoke hearts instead of frozen if available.

- Substitute white wine vinegar with red wine vinegar or balsamic vinegar for a different flavor profile.

Make Ahead Tips

This Catfish Antipasto Platter can be prepared up to a day in advance and stored in the refrigerator until ready to serve.

Presentation Ideas

Arrange the marinated catfish mixture on a decorative platter and garnish with fresh herbs or lemon slices for a beautiful presentation. - Serve the Catfish Antipasto Platter in individual serving bowls for a more elegant presentation.

Pairing Recommendations

Pair the Catfish Antipasto Platter with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio, to complement the flavors of the dish.

- Serve with a side of mixed greens or a simple salad for a complete and balanced meal.

Storage and Reheating Instructions

Store any leftovers of the Catfish Antipasto Platter in an airtight container in the refrigerator for up to 2 days.

- To reheat, allow the dish to come to room temperature and serve cold or at room temperature.

Nutrition Information

Calories per serving

250

Carbohydrates

- Total Carbohydrates: 6g

- Dietary Fiber: 1g

- Sugars: 2g

Fats

- Total Fat: 18g

- Saturated Fat: 5g

- Trans Fat: 0g

Proteins

- Protein: 18g

Vitamins and minerals

Vitamin A: 10% DV

- Vitamin C: 15% DV

- Calcium: 15% DV

- Iron: 8% DV

Alergens

Contains dairy (cheddar cheese)

- May contain traces of nuts (olives)

Summary

This Catfish Antipasto Platter is a well-balanced dish that provides a good source of protein, healthy fats, and essential vitamins and minerals. It is relatively low in carbohydrates and calories, making it a nutritious and satisfying option for a light meal or appetizer.

Summary

Catfish Antipasto Platter is a delicious and versatile dish that is perfect for serving as an appetizer or light meal. With its flavorful combination of tender catfish fillets, artichoke hearts, cheese, olives, and zucchini, all marinated in a tangy dressing, this dish is sure to be a hit with your family and friends. Enjoy the refreshing and satisfying flavors of this unique antipasto platter at your next gathering.

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was many years ago, when I was just a young girl, eager to learn the art of cooking from my own grandmother. She was a master in the kitchen, always whipping up delicious dishes that left everyone in awe.

One day, while rummaging through her old recipe box, I stumbled upon a faded index card with the words "Catfish Antipasto Platter" scrawled across it in her elegant handwriting. Intrigued, I asked her about it, and she told me the story of how she came across the recipe.

It was during a trip to Italy many years ago, she explained, that she had the pleasure of dining at a small seafood restaurant by the coast. The owner, a friendly old fisherman, had shared this special recipe with her after she complimented him on the delicious antipasto platter he had served.

He explained that the key to the dish was in the freshness of the ingredients - particularly the catfish, which had been caught that very morning. He then proceeded to walk her through the steps of preparing the dish, from marinating the fish in a blend of herbs and spices to arranging it on a platter with an assortment of colorful vegetables and olives.

My grandmother was so taken with the dish that she made sure to jot down the recipe as soon as she returned home. And now, all these years later, I was lucky enough to come across it and learn the secret to creating this mouthwatering dish myself.

Excited to try my hand at making the Catfish Antipasto Platter, I set out to gather all the necessary ingredients. I made sure to select the freshest catfish fillets I could find, along with a variety of vibrant vegetables and olives to accompany them.

As I followed the recipe, I could practically hear my grandmother's voice guiding me through each step. I marinated the catfish in a blend of olive oil, lemon juice, garlic, and herbs, allowing the flavors to meld together and infuse the fish with a delicious aroma.

While the catfish was marinating, I carefully prepared the vegetables, slicing them into colorful strips and arranging them on a platter in a beautiful display. I added a handful of olives for a burst of salty flavor, just as the fisherman had instructed.

Finally, it was time to cook the catfish. I heated a skillet over a medium flame and seared the fillets until they were golden brown and flaky, the scent of garlic and herbs wafting through the air. I then carefully arranged the cooked catfish on the platter with the vegetables and olives, creating a stunning presentation that would have made my grandmother proud.

As I took my first bite of the Catfish Antipasto Platter, I felt a rush of nostalgia wash over me. The flavors were rich and savory, with the perfect balance of tangy lemon, pungent garlic, and fresh herbs. It was a dish that spoke of the sea and the sun-drenched shores of Italy, a culinary masterpiece that captured the essence of a place I had never been but longed to visit.

I couldn't help but think of my grandmother as I savored each bite, imagining her sitting at that small seaside restaurant, chatting with the old fisherman and soaking in the sights and sounds of the Mediterranean. In that moment, I felt a deep connection to her and to the generations of women who had come before me, passing down the traditions and recipes that had shaped our family for so long.

And as I finished the last morsel of the Catfish Antipasto Platter, I made a silent promise to myself to continue this legacy, to keep alive the spirit of adventure and culinary exploration that had been passed down to me. For in that simple recipe, I had found not just a delicious dish, but a piece of my grandmother's heart and soul, a reminder of the love and care she had poured into every meal she had ever made.

And so, as I carefully tucked away the recipe card for safekeeping, I knew that this Catfish Antipasto Platter would become a cherished tradition in my own family, a symbol of the bond that held us together across time and distance. And with each bite, I would be transported back to that small seaside restaurant in Italy, to the warm embrace of my grandmother's kitchen, and to the joy of discovery that had brought me here.