CATFISH WITH HERBED LEMON CREAM
Bon Appétit, August 2001 30-Minute Main Courses
Main Ingredient: Catfish
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
TipsIf you can't get your hands on catfish, you can substitute with haddock, tilapia, or flounder.
Nutrition Factsper serving of Makes 2 servings; can be doubled.
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.