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Cajun Catfish

8 Large catfish filets
1 c Lime/lemon juice fresh squeezed
1 1/2 tb Cayenne pepper flakes
1 ts Basil crushed
2 Garlic cloves finely minced
1/2 c Chablis wine
1/4 c Corn or peanut oil
1/2 ts Dried tarragon
2 tb Cider vinegar
2 tb Chopped scallion greens
2 tb Fresh ground black pepper


Rinse the filets, pat dry, and place flat in a large glass baking pan. Mix all other ingredients together and pour over the filets. Cover and refrigerate for 8-24 hours. Turn every 4-6 hours. You may either broil these in your oven or upon your grill.


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