Catfish with Herbed Lemon Cream |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Pick up some crunchy coleslaw and corn bread to go with the fish. Bourbon-spiked sweetened peaches with vanilla ice cream are a nice dessert. Ingredients:
1/4 cup yellow cornmeal |
2 teaspoons chopped fresh thyme |
1 teaspoon grated lemon peel |
1/2 teaspoon salt |
1/2 teaspoon ground black pepper |
1 tablespoon vegetable oil |
2 6-ounce catfish fillets |
6 tablespoons whipping cream |
1 tablespoon fresh lemon juice |
Directions:
1. Combine cornmeal, thyme, lemon peel, 1/2 teaspoon salt, and 1/2 teaspoon ground black pepper in bowl. Reserve 1 teaspoon seasoning mixture.
2. Heat oil in heavy large nonstick skillet over medium-high heat. Brush fish on both sides with 1 tablespoon cream; coat on both sides with seasoning mixture in bowl. Add to skillet and cook until golden brown and cooked through, about 3 minutes per side. Transfer fish to 2 plates. Stir lemon juice into same skillet, scraping up browned bits. Stir in reserved 1 teaspoon seasoning mixture. Whisk in remaining 5 tablespoons cream. Boil until slightly thickened, about 1 minute. Season sauce with salt and pepper. Spoon sauce over fish.
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