catfish with herbed lemon cream
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Pick up some crunchy coleslaw and corn bread to go with the fish. Bourbon-spiked sweetened peaches with vanilla ice cream are a nice dessert. From Bon Appétit, August 2001.
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yield
2 serving(s)
prep time
10 Min
cook time
10 Min
method
Stove Top
Ingredients For catfish with herbed lemon cream
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1/4 cyellow cornmeal
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2 tspfresh thyme, chopped
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1 tsplemon peel, grated
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1/2 tspsalt
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1/2 tspfreshly ground black pepper
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1 Tbspvegetable oil
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2catfish fillets, 6-ounces each
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6 Tbspwhipping cream
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1 Tbspfresh lemon juice
How To Make catfish with herbed lemon cream
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1Combine cornmeal, thyme, lemon peel, 1/2 teaspoon salt, and 1/2 teaspoon ground black pepper in bowl.
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2Reserve 1 teaspoon seasoning mixture.
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3Heat oil in heavy large nonstick skillet over medium-high heat.
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4Brush fish on both sides with 1 tablespoon cream; coat on both sides with seasoning mixture in bowl.
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5Add to skillet and cook until golden brown and cooked through, about 3 minutes per side.
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6Transfer fish to 2 plates.
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7Stir lemon juice into same skillet, scraping up browned bits.
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8Stir in reserved 1 teaspoon seasoning mixture.
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9Whisk in remaining 5 tablespoons cream.
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10Boil until slightly thickened, about 1 minute.
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11Season sauce with salt and pepper.
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12Spoon sauce over fish.
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