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Catfish with Lemon-Caper Sauce
4 skinless and boneless catfish fillets - -- (6 to 8 oz ea)
1 cup all-purpose flour -- seasoned with salt and pepper -- for dredging
1 tablespoon extra-virgin olive oil
1/4 cup finely-diced red onions
1/2 cup dry vermouth
2 tablespoons freshly-squeezed lemon juice
2 tablespoons small capers
1 teaspoon sugar -- dissolved in
1/4 cup evaporated skim milk
Preheat oven to 375 degrees.
Dredge the fish fillets in the seasoned flour. Tap off the excess flour.
In a nonstick sauté pan, heat the olive oil to sizzling and sauté the catfish until a light golden brown on one side. Flip the fillets to the other side. Transfer to an oven-proof dish and bake in the preheated oven for 5 to 7 minutes, or until cooked to your liking.
In the meantime, in the same sauté pan, add the onions. Cook for 2 minutes until translucent. Add the vermouth and cook until reduced by half. Add the lemon juice, capers, and sweetened evaporated milk. Heat for less than 1 minute, but do not bring to a boil!
Take the fish out of the oven and arrange on serving plates with the sauce on top of each fillet.
Serve with couscous and asparagus spears gently sautéed in butter.
This recipe yields 4 servings