Northeast Catfish With Cabernet and Green Peppercorns Recipe

Ingredients
<br>- 10 tablespoons butter
<br>- 2 large mushrooms, cut into julienne strips
<br>- 2 tablespoons finely diced shallots
<br>- 1 teaspoon green peppercorns, slightly crushed
<br>- 1 cup Cabernet Sauvignon or other dry red wine
<br>- salt to taste
<br>- 1/2 cup all-purpose flour
<br>- freshly ground black pepper
<br>- 4 U.S. Farm-Raised Catfish fillets (4 to 6 ounces each)
<br><p></p>Directions
<br>step 1: Melt 1 tablespoon of the butter in a medium saucepan over medium heat. Add mushrooms and saute until golden brown. Add shallots, peppercorns, and wine;  simmer until almost all of the liquid has evaporated. Using a wire whisk, mix in  7 tablespoons of the butter over low heat. Season with salt to taste. Set sauce aside and keep warm.
<br>step 2: Place flour in a shallow dish or on a piece of wax paper and season with salt and pepper. Dredge catfish fillets in seasoned flour. Set aside on a wax paper-lined baking sheet.
<br>step 3: Melt remaining 2 tablespoons butter in large skillet over medium heat. Fry the fillets two at a time in the hot butter for 3 to 4 minutes on each side or until browned and fish flakes easily when tested with a fork. Spoon some sauce onto each serving plate and top with a fillet.
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Ingredients
- 10 tablespoons butter
- 2 large mushrooms, cut into julienne strips
- 2 tablespoons finely diced shallots
- 1 teaspoon green peppercorns, slightly crushed
- 1 cup Cabernet Sauvignon or other dry red wine
- salt to taste
- 1/2 cup all-purpose flour
- freshly ground black pepper
- 4 U.S. Farm-Raised Catfish fillets (4 to 6 ounces each)

Directions
step 1: Melt 1 tablespoon of the butter in a medium saucepan over medium heat. Add mushrooms and saute until golden brown. Add shallots, peppercorns, and wine; simmer until almost all of the liquid has evaporated. Using a wire whisk, mix in 7 tablespoons of the butter over low heat. Season with salt to taste. Set sauce aside and keep warm.
step 2: Place flour in a shallow dish or on a piece of wax paper and season with salt and pepper. Dredge catfish fillets in seasoned flour. Set aside on a wax paper-lined baking sheet.
step 3: Melt remaining 2 tablespoons butter in large skillet over medium heat. Fry the fillets two at a time in the hot butter for 3 to 4 minutes on each side or until browned and fish flakes easily when tested with a fork. Spoon some sauce onto each serving plate and top with a fillet.

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