We did make a few adjustments to update the original dish. Instead of poaching the fish in just water we added some lemon juice and dill seasoning to give it a little more flavor. The next addition was panko crumbs. Adding just a sprinkle more before baking adds a touch of crunch to the topping.
This recipe has a lot of possibilities so I'm sure you will see some variations of this dish on the blog in the near future. I think the next time I make this I might add some crab meat to the cheese topping, and maybe a little white wine to the poaching liquid. I love fish and this will be a fun recipe to experiment with in so many ways.
1 cup Shaved Parmesan Cheese
1/2 cup Butter or Margarine, softened
4 TB Hellman's Light Mayonnaise
2 Green Onions, finely minced
1/2 tsp Worcestershire Sauce
1/4 tsp Tabasco Sauce
1/4 tsp Salt
1/3 cup Panko Japanese Breadcrumbs
6 Catfish Fillets
1/3 cup Lemon Juice
In a small bowl combine butter, mayo, green onions, Worcestershire sauce, Tabasco sauce and salt. Set aside.
In a large skillet, add about 1/2 inch of water then add the lemon juice and seasoning. Heat water to a simmer, add fillets and poach for 4 - 5 minutes until fish becomes slightly opaque.
Gently lift the fillets from the poaching liquid using a slotted spatula and place side by side in a baking dish. Use a paper towel to remove excess liquid from the pan, if needed.
Add the 1/3 cup panko crumbs to the cheese topping mixture and stir to combine.
Spread 2 tablespoons of the cheese mixture over each fillet. Sprinkle lightly with panko crumbs and place the fish in a preheated oven on the BROIL setting, and broil 3 - 5 minutes or until the cheese mixture is bubbly and slightly browned. (To check for doneness, if needed, use a fork to flake the fish.)
Carefully lift fillets from the baking dish and place on serving plates. Spoon a little of the pan drippings onto each piece of fish and serve. Enjoy!