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Catfish with Pecan Cream Cheese

2 catfish 1/4"-thk fillets - (6 to 10 oz ea) -- skin removed
1 teaspoon Cajun spice
2/3 cup cream cheese -- softened
1 teaspoon freshly-squeezed lemon juice
1 green onion, white and green part -- minced
1/4 cup roasted pecans -- chopped
2 tablespoons dry cornbread stuffing -- smashed
Salt -- to taste
Freshly-ground black pepper -- to taste

Season fillets with Cajun spice. In a small bowl, combine remaining ingredients. Lay fillets flat on surface. Spread cream cheese mixture evenly over each fillet.

Starting at one end, roll each fillet snugly and secure with a wooden skewer. Sprinkle additional cornbread stuffing over top and bake in a preheated 400 degree oven for 15 minutes. Remove skewer and serve.

This recipe yields 2 servings.

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