1 1/2 pounds catfish fillets, cut into 1/2-inch strips
1 tablespoon butter
1 cup chopped green onions
1 cup presliced mushrooms
1/2 cup chopped fresh parsley
1 pound small shrimp, peeled and deveined
1/2 cup light Alfredo sauce (such as Contadina)
1 tablespoon fat-free, less-sodium chicken broth
2 tablespoons grated fresh Parmesan cheese
5 1/2 cups hot cooked long-grain rice
Parsley sprigs (optional)
How to Make It
Preheat oven to 350°.
Place the buttermilk and blackening seasoning in a large bowl, stirring to blend. Add catfish; toss gently to coat.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add catfish mixture; cook 3 minutes, stirring frequently. Place the catfish mixture in a 2 1/2-quart shallow casserole coated with cooking spray.
Melt the butter in pan over medium-high heat. Add the onions, mushrooms, and chopped parsley; sauté 3 minutes. Add shrimp; sauté 3 minutes. Spoon shrimp mixture over catfish. Combine Alfredo sauce and broth, stirring with a whisk. Drizzle over the shrimp mixture; sprinkle with cheese. Bake shrimp mixture at 350° for 20 minutes or until bubbly. Serve shrimp mixture over rice. Garnish with the parsley sprigs, if desired.