The flavors of toasted, nutty browned butter and fragrant, bold fresh sage might be my favorite combo this time of year. No matter how it’s paired, I truly believe it warms your soul at first bite! Especially as we embrace the usual holiday overindulgence, I love preparing the presentation with U.S. Farm Raised Catfish—which are raised in clean, aquifer-fed freshwater ponds—a consistently versatile, reliable, and healthy choice for the holiday table.
U.S. Farm-Raised Catfish serves as a sustainable and environmentally-friendly seafood choice, free of hormones and low in saturated fat. The fillet is mild and slightly sweet, highlighting and complimenting a variety of seasonings and accompaniments. Enjoy this especially cozy preparation this time of year.
Serves 2
1 small acorn squash
2 U.S. farm-raised catfish fillets
4 tablespoons olive oil, separated
Flaky sea salt
Garlic powder
Freshly cracked black pepper
4 tablespoons unsalted butter
Preheat oven to 425 degrees. Line a baking sheet with parchment paper. Slice whole, 1/4-inch rounds of squash and remove seeds from the center. Brush each side of the squash with 1 tablespoon of olive oil and sprinkle with sea salt. Arrange on one half of baking sheet and roast for 8 minutes. After 8 minutes, carefully remove squash and flip squash. Then, arrange catfish fillets on remaining half of baking sheets. Drizzle with one 1 tablespoon of remaining olive oil and sprinkle with salt, garlic powder, and pepper. Return baking sheet to oven for 8-10 more minutes, until catfish is light and flaky and squash is golden brown.
While catfish and squash roast, prepare two small saucepans over medium heat. In one saucepan, add butter. In the second, add remaining 2 tablespoons of olive oil. Brown the butter until toasted and nutty in fragrance. Once golden, turn off heat and set aside. Meanwhile, to the pan of hot olive oil, add sage leaves, which will immediately fry. Remove after 15-20 seconds and transfer to a small paper towel-lined plate. Sprinkle sage with flaky sea salt.
To serve, place 3 rings of squash on a plate, topped with catfish fillet. Garnish with crispy sage leaves. Pour a few spoonfuls of browned butter. Serve immediately.
This post is brought to you by The Catfish Institute. Thank you for supporting our sponsors!
