• 6 Delta Pride Catfish Fillets
  • 12 ounces penne pasta
  • Paprika
  • 1Ž4 cup butter
  • 2 tablespoons extra-virgin olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1Ž2 pound mushrooms, diced
  • 1 (15-ounce) jar Alfredo sauce
  • 1Ž2 cup grated Romano cheese
  • 1Ž2 cup cream
  • 1Ž4 teaspoon cayenne pepper
  • 2 cups fresh spinach, washed and torn into large pieces
  • 1Ž4 cup fresh Italian parsley, chopped


  1. BRING large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain.
  2. DUST fish with paprika and season with salt and pepper.
  3. MELT butter with olive oil in large saucepan over medium heat. Stir in onion and cook until softened and translucent. Stir in garlic, red pepper and mushrooms, and cook over medium-high heat until soft. Remove all vegetables from saucepan with slotted spoon.
  4. HEAT seasoned oil from vegetables to medium-high, adding additional olive oil if needed. Sear fish for 3 minutes per side until golden brown. Remove from pan and wipe clean with a paper towel.
  5. PLACE sautéed vegetables back in saucepan. Pour in Alfredo sauce; add Romano cheese and cream. Simmer, stirring constantly until thickened, about 5 minutes Season with cayenne, salt and pepper. Add spinach. Stir pasta into sauce.
  6. DIVIDE pasta onto serving plates and top with a catfish fillet. Garnish with chopped parsley