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Fillet of Catfish In Wine

1/3 c Golden Raisins
24 oz Catfish Fillets
1/4 c All-Purpose Flour
1/2 ts Dried Whole Sage
1/2 ts Ground Pepper
Vegetable Cooking Spray
1 tb Margarine
3 tb Lemon Juice
1/4 c Chablis; or other Dry White Wine
1/4 c Dry Sherry
1 tb Light Soy Sauce
Fresh Sage Leaves


Place raisins in a small bowl; add enough water to cover. Let stand 10 minutes. Drain, and set aside. Rinse fillets with cold water, and pat dry. Combine flour, sage and pepper; dredge fillets in flour mixture to coat well. Coat a skillet with cooking spray; add margarine, and place over medium heat until margarine melts. Add fillets, lemon juice, and reserved raisins. Cover; reduce heat, and simmer 10 minutes. Remove cover, and turn fillets.

Add wine, sherry, and soy sauce to skillet. Bring to a boil; reduce heat, and simmer 5 minutes or until wine mixture is slightly thickened. Carefully transfer fillets and wine mixture to a serving platter. Garnish with sage leaves, if desired.


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