Recipe by Catfish Institute

Makes 4 servings

Ingredients for Catfish:

• 4 catfish fillets
• 1/4 cup Parmesan cheese, freshly grated
• 2 tablespoons butter
• 1 1/2 tablespoons mayonnaise
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup reconstituted sundried tomatoes, julienned

Ingredients for Penne Primavera:

• 1 pound penne pasta
• 2 tablespoons extra virgin olive oil
• 3 cloves garlic, minced
• 1 large zucchini squash, sliced thinly
• 1 large summer squash, julienned
• 1 medium tomato, chopped
• 1/2 cup Parmesan cheese, freshly grated
• 2 tablespoons butter

Instructions for Catfish:

Preheat broiler to 500°F. In a small bowl, mix together cheese, butter and mayonnaise, then set aside. Brush both sides of catfish with lemon juice and sprinkle with salt and pepper, then place fillets on oiled broiler pan. Broil about 4 inches from heat for 6 minutes. Remove pan from oven and turn fillets. Spread cheese mixture over catfish, then sprinkle with tomatoes. Broil an additional 4 to 6 minutes, until fish flakes easily when tested with a fork.

Instructions for Penne Primavera:

In large pot, boil water for pasta. Cook penne al dente, according to instructions on the package. In a medium skillet, heat olive oil. Add minced garlic and sauté until slightly browned. Mix in zucchini and summer squash and sauté for 5 minutes. Add chopped tomato and Parmesan cheese, and let it cook for another 2 or 3 minutes, until tomatoes are no longer firm. Toss penne with butter, then add vegetables and mix well. Serve catfish fillets with a side of Penne Primavera, and garnish with additional Parmesan cheese to taste.