What a wonderful dish this was - nice change from chicken piccata. And I'm sure any fish (think I'll try salmon next time) would work.
Catfish piccata
Serves 2
2 catfish filets, 4-6 oz. each
S & P to taste
juice of 1/2 lemon
1 T. vege oil
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Sauce:
juice of 1/2 lemon
1 clove garlic, finely minced
1 T. butter
2 T. white wine
1 T. parsley, minced
1 T. capers, rinsed (I don't rinsed them)
lemon slices
Rinse catfish and pat dry with paper towels.
Season filets on both sides with S & P. Sprinkle with lemon juice.
Heat oil in heavy skilet over medium heat.
Add catfish and saute for 2-4 min. on each side, turning once.
Cook to an internal temperature of 140 F. or when the fish is no longer translucent at the thickest part (when it just begins to flake.
Remove fish to a warm serving platter.
For the sauce, stir lemon juice and minced garlic into drippings.
Add butter; stir for 1-2 minutes.
Add wine, parsley, and capers and continue to stir 2-3 minutes longer.
Spoon lemon-butter-wine sauce over fish and serve.Grnish with lemon slices.
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This was surprisingly very good with a Cab/Merlot blend.
And Mr. Roy got his risotto...finally!
Catfish piccata
Serves 2
2 catfish filets, 4-6 oz. each
S & P to taste
juice of 1/2 lemon
1 T. vege oil
------
Sauce:
juice of 1/2 lemon
1 clove garlic, finely minced
1 T. butter
2 T. white wine
1 T. parsley, minced
1 T. capers, rinsed (I don't rinsed them)
lemon slices
Rinse catfish and pat dry with paper towels.
Season filets on both sides with S & P. Sprinkle with lemon juice.
Heat oil in heavy skilet over medium heat.
Add catfish and saute for 2-4 min. on each side, turning once.
Cook to an internal temperature of 140 F. or when the fish is no longer translucent at the thickest part (when it just begins to flake.
Remove fish to a warm serving platter.
For the sauce, stir lemon juice and minced garlic into drippings.
Add butter; stir for 1-2 minutes.
Add wine, parsley, and capers and continue to stir 2-3 minutes longer.
Spoon lemon-butter-wine sauce over fish and serve.Grnish with lemon slices.
-----
This was surprisingly very good with a Cab/Merlot blend.
And Mr. Roy got his risotto...finally!
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
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www.achefsjourney.com