Catfish with Lemon/Butter Sauce |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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I created this recipe for a catfish cooking contest by modifying a recipe for shrimp and spaghetti, which I also developed. Rita Futral, Ocean Spring, Mississippi Ingredients:
3/4 cup butter |
8 ounces fresh mushrooms, sliced |
1 garlic clove, minced |
1/2 cup chicken broth or dry white wine |
2 tablespoons lemon juice |
1/4 to 1/3 cup chopped fresh parsley |
1 teaspoon salt |
1/2 teaspoon pepper |
1-1/2 pounds catfish fillets, cut into bite-size pieces |
16 ounces spaghetti, cooked and drained |
1/2 cup grated parmesan cheese |
lemon slices or wedges, optional |
additional parsley, optional |
Directions:
1. 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. Yield: 6-8 servings.
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