Source:

Teresa

Serves/Makes:3 or more

Ingredients

• 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

Preparation

• 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.

Comments