CATFISH WITH HERBED LEMON CREAM RECIPE

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CATFISH WITH HERBED LEMON CREAM

Bon Appétit, August 2001 30-Minute Main Courses

Main Ingredient: Catfish

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Ingredients

1/4 cup yellow cornmeal

2 teaspoons chopped fresh thyme

1 teaspoon grated lemon peel

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1 tablespoon vegetable oil

2 6-ounce catfish fillets

6 tablespoons whipping cream

1 tablespoon fresh lemon juice

Tips

If you can't get your hands on catfish, you can substitute with haddock, tilapia, or flounder.

Nutrition Facts

per serving of Makes 2 servings; can be doubled.

Directions

Step 1Combine cornmeal, thyme, lemon peel, 1/2 teaspoon salt, and 1/2 teaspoon ground black pepper in bowl.

Step 2Reserve 1 teaspoon seasoning mixture.

Step 3Heat oil in a heavy large nonstick skillet over medium-high heat.

Step 4Brush fish on both sides with 1 tablespoon cream; coat on both sides with seasoning mixture in bowl.

Step 5Add to skillet and cook until golden brown and cooked through, about 3 minutes per side.

Step 6Transfer fish to 2 plates.

Step 7Stir lemon juice into the same skillet, scraping up browned bits.

Step 8Stir in reserved 1 teaspoon seasoning mixture.

Step 9Whisk in the remaining 5 tablespoons cream.

Step 10Boil until slightly thickened, about 1 minute.

Step 11Season sauce with salt and pepper.

Step 12Spoon sauce over fish.

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