Catfish Bienville - Just Fish/Seafood Recipes

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Catfish Bienville

2 lb Catfish fillets (4-5oz ea)
1 tb Lemon juice
1/8 ts White pepper
1 x Cherry tomatoes(opt)
1 tb Butter or margarine,melted
1 ts Salt
1 x Parsley sprigs(opt)

Bienville Sauce:
3 ea Bacon slices,chopped
1/3 c Chopped green onions(w/tops)
2 c Milk
1/4 c Sherry
1/2 lb Shrimp,cooked,drained
1/4 ts White pepper
2 tb Butter or margarine
1/4 c Flour,all-purpose
8 oz American cheese,small pieces
1 cn Mushrooms,sliced(4oz)
1/4 ts Worcestershire sauce
1 ds Hot pepper sauce

1. Thaw frozen fish according to package directions. 2. Prepare Bienville Sauce; keep warm. 3. Place fillets on well-greased rack of broiler pan. 4. Combine butter, lemon juice, salt and pepper; brush fillets with butter mixture. 5. Broil 6 inches from heat for 8 minutes, or until fish flakes easily when tested with fork. 6. Remove fish to warm serving platter; spoon Bienville Sauce over fillets. 7. Garnish with parsley and cherry tomatoes if desired. *** BIENVILLE SAUCE *** 1. In medium skillet, cook bacon and onion until bacon is light brown. 2. Add butter and flour; cook over low heat, stirring constantly, until mixture is smooth (do not brown flour). 3. Add milk gradually, making a smooth paste; cook over low heat until thickened and bubbly. 4. Add cheese; continue cooking over low heat until cheese melts. 5. Stir in remaining ingredients.