Tim Schafer is the owner of a casual fine dining establishment in Sherrill’s Ford, NC. The nationally recognized Chef is currently working on his first cookbook. Chef Schafer shares this mouth watering recipe with us.
Tim Schafer’s Catfish in a Bag
“En Papillote” is the fancy French term for “baked in paper.” That’s almost exactly what we are going to do, except that we are making our “bag” out of aluminum foil to cook on the grill. Preparing fish in this manner creates a wonderful aromatic, flavorful, and healthy dish. Omit (or add) butter if you wish. An hour of prep time is involved, depending on your knife skills, and cooking takes 20-30 minutes, depending on the thickness of the fillets. We are preparing four “bags,” one per guest. Serve with your favorite rice dish.
- 4 8 ounce catfish fillets
- 4 cloves garlic, chopped
- 1 small red onion, cut into thin strips
- 1 small red pepper, cut into thin strips
- 1 small yellow pepper, cut into thin strips
- 4 teaspoons unsalted butter
- fresh herbs (thyme, parsley, chives, etc.) coarsely chopped
- kosher or sea salt
- cracked black pepper
- 4 ounces lager style beer
- 4 pieces of aluminum foil, 16 by 20 inches each
Lay out the aluminum foil. Rub each piece with a little butter. Place fish on the foil and top with the remaining ingredients, except the beer. Fold in one side, then fold the foil around the fish, leaving one side open. Pour in the beer (1 ounce in each bag), close up the foil, and place on a hot grill. The fish should cook in about 20 minutes. Remove the bags from the grill and place on a serving dish. With a fork and a sharp knife, cut open the bags to reveal a juicy, colorful, and aromatic surprise.
For more information about Tim Schafer’s at Lake Norman, including catering and special occasions, visit http://www.tslkn.com/ or call (704) 483-9127.