Catfish In Wine With Broiled Scallion Butter Sauce Recipes

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.

CARRIE'S CATFISH LARUE

Steps:

• Place 1 tablespoon of oil in a heavy bottomed skillet over medium heat. Saute onion, green pepper, and carrot until golden brown; remove from the pan. Using the remaining 2 tablespoons of oil, sear all of the fillets on both sides. Lay all of the fillets into the skillet, sprinkle with salt, pepper, Italian seasoning, and garlic powder. Top with the sauteed vegetables, and pour on the diced tomatoes, tomato sauce, and white wine.
• Bring to a simmer, and cook gently until the sauce has thickened slightly, and fish flakes easily with a fork, about 10 minutes.

CREOLE BROILED CATFISH

Steps:

• Position a rack 5 inches below the heating element of an oven and preheat the broiler to high.
• Rinse the fish fillets under cold running water and pat them dry. Brush both sides with oil and arrange them in a single layer on a broiler pan lined with aluminum foil.
• Mix together the seasoned pepper, garlic powder, and seasoned salt in a small bowl. Sprinkle half of the spice mixture over one side of the fish.
• Broil for 5 minutes. Using a spatula, carefully turn the fish over. Sprinkle with the remaining spice mixture. Continue broiling until the fish is opaque in the center, 3 to 5 minutes more. Serve immediately.

CATFISH IN WINE WITH BROILED SCALLION BUTTER SAUCE

Steps:

• Heat the oven to 350 degrees.
• In a baking pan, place the catfish filets, pour the wine over them, then salt and pepper.
• Bake, covered for 20 minutes and remove from oven.
• Turn on the broiler.
• Mix together the sauce ingredients, and top each filet with 1/4 of the mixture.
• Sprinkle on paprika.
• Broil until the topping is golden brown.