Catfish Fillets With Mushroom Cream Sauce Recipes

CATFISH WITH LEMON/BUTTER SAUCE

Steps:

• In a large skillet, melt butter over medium heat. Cook mushrooms and garlic, stirring occasionally, for 5 minutes. Add broth or wine, lemon juice, parsley, salt and pepper; cook 3 minutes, stirring occasionally. Add catfish, simmer, uncovered, for 6 to 8 minutes or until fish flakes easily with a fork. (Butter sauce will be thin.) Serve over spaghetti. Sprinkle with Parmesan cheese. Garnish with lemon and parsley if desired.

FISH FILLETS WITH MUSHROOM SAUCE

Steps:

• Enjoy.

SOUTHERN FRIED CATFISH WITH SPICY CREAM SAUCE

Steps:

• BEAT eggs, buttermilk and Frank's RedHot Sauce in 2-qt. shallow dish. Add fish fillets and turn to coat well.
• MIX cornmeal, flour, garlic powder, salt and pepper on a sheet of waxed paper.
• DREDGE fillets in cornmeal mixture.
• DEEP-FRY fillets, 2 pieces at a time, in 350°F oil about 5 min. until golden and fish flakes. Splash on Frank's RedHot Sauce and serve with Tangy Dipping Sauce.

CATFISH FILLETS WITH MUSHROOM CREAM SAUCE

Steps:

• Set oven to broil.
• Salt and pepper fish on both sides. Set aside.
• Combine butter, oil and garlic in small saucepan over low heat until butter is melted.
• Saute the mushroom in medium size skillet in 1/2 of the butter/oil mix.
• Remove from heat and add the Booze. :-) Return to heat and cook until it becomes a glaze.Add the tomatoes, Thyme and cream. Simmer for 10 minutes until it thickens.
• Add salt and pepper to taste. (remember the fish is already salted and peppered).
• In another skillet heat the remaining butter/oil mixture.
• Saute the fish in it for 3-4 minute on each side. Just until cooked through. (thicker fillet will take longer).
• Transfer the fish to broiler proof dish and spoon the sauce over it. Sprinkle with the cheese and broil until cheese melts.Yum! :-).

CATFISH WITH MUSHROOM AND SPINACH STUFFING

Steps:

• Preheat oven to 450 degrees F and place oven rack in upper third of oven.
• To make the stuffing, in a large skillet heat butter and oil over medium heat.
• Add shallots and saute until softened, not brown, about 2-3 minutes.
• Add mushrooms and saute until tender and most liquid has evaporated, 5-8 minutes.
• Add wine and stir until almost all evaporated.
• Sprinkle mushrooms with flour and stir well to incorporate, 2-3 minutes.
• Raise heat to high, toss in the spinach and add cream to skillet cooking to a boil, stirring constantly until thickened.
• Remove from heat and stir in lemon juice, cayenne, cashews and salt.
• Mix well, as the mixture will be somewhat thick, taste, and adjust salt if necessary, keeping in mind that if you are using salted cashews you may need less salt.
• Butter or spray a baking dish and divide stuffing into two separate mounds and top each with a catfish fillet.
• Sprinkle fillets with breadcrumbs if using, then drizzle with melted butter.
• Bake in upper third of oven for 15-20 minutes, until fish flakes easily around the edges.
• Serve with lemon wedges.

PAN FRIED FILETS WITH MUSHROOM SAUCE

Steps:

• Mince mushrooms, then mix with butter, minced onion, salt, and pepper in a small bowl. Reserve half of butter mixture, and divide other half over the 4 filets.
• Heat a large skillet over medium-high heat. Place steaks, butter side down, in hot skillet. Spread remaining butter mixture over steaks. Cook to desired doneness, turning once. Transfer filets to a plate, cover loosely with foil, and keep warm.
• Return skillet to medium-high heat. Stir in reserved mushroom liquid, and scrape up any browned bits from the bottom of pan. Add jelly and lemon juice, and simmer until liquid is reduced by half. Stir in ice cream, and cook until sauce is thickened, about 2 minutes. Pour over filets, and serve immediately.

FISH FILLETS WITH MUSHROOM-LEMON SAUCE

Steps:

• Saute mushrooms and green onions in butter in a large skillet until the vegetables are tender. Add flour, stirring well. Cook for 1 minute, stirring constantly. Gradually stir in the milk.
• Add parsley, salt, grated lemon rind, and pepper. Bring to a boil.
• Arrange the fish fillets in a single layer over the sauce in the skillet; carefully spoon the sauce over the fillets. Cover, reduce heat, and simmer 12 to 15 minutes or until the fish flakes easily when tested with a fork (depends on the thickness of your fillets).
• Serve the fish topped with the sauce.

FISH FILLETS WITH CREAM SAUCE AND MUSHROOMS

Steps:

• Set oven to broiler heat.
• Melt 1/4 cup butter in a large skillet over medium heat.
• Add in mushrooms; saute for about 7-8 minutes.
• Add in the garlic (if using) and saute for another 2 minutes.
• Add in brandy or Cognac; simmer until the liquid reduces to a glaze.
• Reduce heat to medium and add in the tomatoes, whipping cream and thyme; simmer until the sauce thickens, stirring occasionally (about 10 minutes).
• Season the sauce with salt and pepper.
• In another skillet melt 1/4 cup butter over medium heat.
• Season the fish fillets with salt and pepper.
• Add the fish to the skillet and saute for about 3 minutes on each side, or until JUST cooked through.
• Transfer the fish to a broiler-proof baking dish.
• Spoon the sauce over the fillets.
• Sprinkle with Gruyere cheese over the top.
• Broil until the cheese melts (about 2 minutes).
• Delicious!

CATFISH FILLETS IN WHITE WINE AND MUSHROOM SAUCE

Steps:

• Pre-heat oven to 400°F.
• Wash fish fillets and pat dry; rub the bottom of a baking dish large enough to hold the fillets in one layer with 1 TBS of the butter.
• Arrange the fish in the baking dish then pour the wine over the fish.
• Scatter the mushrooms over all then salt and pepper to taste.
• Place in the oven and bake for 10 minutes.
• Meanwhile, melt the remaining 4 TBS butter in a saucepan and add the flour, using a whisk to blend completely, then add the milk and cook until thickened and smooth, whisking all the while (this should go pretty quickly!).
• After the fish have baked for 10 minutes, remove pan from the oven and very carefully pour the liquid into the white sauce (get as much of it as you can but it isn't necessary to get every last drop).
• Bring the contents of the saucepan once again to the boil, then reduce heat and simmer for 5 minutes, stirring as needed to prevent sticking (I whisk just about constantly).
• After this time, remove from heat and stir in the lemon juice, then pour the contents over the fish.
• Return fish to oven and bake an additional 10 minutes.
• To serve, sprinkle parmesan and parley over the top of each serving.

CATFISH FILLETS IN WHITE WINE SAUCE

Steps:

• Preheat the oven to 400 degrees.
• Pat the catfish pieces dry. Rub a baking dish (a dish measuring about 2 by 13 by 8 inches is ideal) with one tablespoon of the butter. Arrange the fillets over the buttered dish in one layer.
• Add the wine. Scatter the mushrooms over all and sprinkle with salt and pepper to taste. Place in the oven and bake 10 minutes.
• Meanwhile, melt the remaining butter in a saucepan and add the flour, stirring with a wire whisk. Add the milk, stirring with the whisk. When blended and smooth, remove from the heat.
• Pour the liquid from the baked fish into the sauce, stirring. Bring to the boil and cook, stirring often, about five minutes. Stir in the lemon juice. Pour the sauce over the fish and bake 10 minutes longer. Sprinkle with Parmesan cheese and parsley. Serve hot.

CAJUN CATFISH SUPREME

Steps:

• Sprinkle catfish strips with blackened fish seasoning. Spread catfish with mayonnaise. Place in a shallow dish, cover, and refrigerate for 1 hour.
• In a large skillet, heat 4 tablespoons butter until it begins to sizzle. Sear the fish strips until golden, turning once. Transfer to a 9x13 inch baking dish, and arrange fish in a single layer.
• In the same skillet, heat remaining 4 tablespoons butter over medium heat. Cook and stir mushrooms in butter until golden. Stir in parsley, green onions, and shrimp. Reduce heat to low, and cook until shrimp are pink and tender. Stir in cream of shrimp soup, and blend well. Ladle soup mixture over fish in baking dish.
• Bake at 375 degrees F (190 degrees C) for 30 minutes.