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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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By poaching the catfish, you get a delicate, moist fish that picks up a subtle flavor from the sweet wine and spicy Creole seasoning. Ingredients:
4 (6-ounce) farm-raised catfish fillets |
1 teaspoon creole seasoning (such as tony chachere's) |
1 teaspoon butter |
cooking spray |
1/2 cup finely chopped shallots |
4 garlic cloves, crushed |
1 1/2 cups riesling or other slightly sweet white wine |
Directions:
1. Sprinkle fish with seasoning.
2. Melt the butter in a large nonstick skillet coated with cooking spray over medium-high heat. Add the shallots and garlic; sauté 3 minutes. Add wine; bring to a boil. Add fish; cover, reduce heat, and simmer 16 minutes or until the fish flakes easily when tested with a fork. Remove fish with a spatula; place 1 fillet on each of 4 plates. Bring poaching liquid to a boil; cook until reduced to 1/2 cup (about 2 minutes). Strain poaching liquid through a sieve into a bowl; discard solids. Spoon 2 tablespoons poaching liquid over each fillet.
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