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4 Catfish fillets (about 3 lbs)
Salt & pepper to taste
1 ds Cayenne
3 tb Butter; melted
1/4 c Peeled & chopped shallots
1/4 c Tomato sauce
1 1/2 c Whipping cream
1/2 Lemon; juice of
2 c Dry white wine
1/3 c Finely chopped parsley
Salt and pepper the fillets along with a dash of cayenne. Place in a covered stove-top dish or saute pan. Mix together the butter, shallots, tomato sauce, 1 cup of the cream, lemon juice, and the white wine. Pour over the fish and simmer, covered, for 20 minutes or until the fish barely flakes. Gently remove the fish to a warm platter. Add the remaining cream and the parsley to the sauce and bring it to a boil. Reduce the sauce until it thickens and pour it over the fish.