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Catfish Frangelica
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Recipe Information

Serves/Makes:3 or more

  • 2 lbs (.9 kg). catfish fillets
  • salt, to taste
  • cayenne pepper, to taste
  • paprika, for color
  • 1/2 cup (125 ml) butter or margarine, melted
  • 1/4 cup (60 ml) dry white wine
  • 2 tbsp (30 ml). lemon juice
  • 1/4 cup (60 ml) pecan halves
  • 2 tbsp (30 ml). butter
  • For Frangelica Butter Sauce:
  • 1 cup (225 ml) heavy cream
  • 3 tbsp (45 ml) Frangelico liqueur
  • 1 cup (225 ml) butter, cold chipped
  • Thaw frozen fish according to package directions.
  • Prepare frangelica butter sauce, directions below.
  • Season catfish with salt and cayenne, sprinkle with paprika and place in baking dish.
  • Add melted butter, wine and lemon juice.
  • Bake uncovered in preheated 450 degree (225 C.) oven 5 to 7 minutes (do not overcook).
  • Place on serving platter and top with Frangelica Butter Sauce and pecans sauteed in 2 tbsp (30 ml) butter.
  • To prepare sauce:
  • In medium saucepan, slowly reduce cream and Frangelica together until approximately 6 tbsp (90 ml) remain.
  • Slowly add butter, a few chips at a time, swirling pan constantly to incorporate butter into cream (do not stir); continue swirling until all butter has been added.

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