/ Main Dishes
Catfish with Herbed Lemon Cream
fresh thyme, chopped
freshly ground black pepper
catfish fillets, 6-ounces each
How to Make Catfish with Herbed Lemon Cream
1Combine cornmeal, thyme, lemon peel, 1/2 teaspoon salt, and 1/2 teaspoon ground black pepper in bowl.
2Reserve 1 teaspoon seasoning mixture.
3Heat oil in heavy large nonstick skillet over medium-high heat.
4Brush fish on both sides with 1 tablespoon cream; coat on both sides with seasoning mixture in bowl.
5Add to skillet and cook until golden brown and cooked through, about 3 minutes per side.
6Transfer fish to 2 plates.
7Stir lemon juice into same skillet, scraping up browned bits.
8Stir in reserved 1 teaspoon seasoning mixture.
9Whisk in remaining 5 tablespoons cream.
10Boil until slightly thickened, about 1 minute.
11Season sauce with salt and pepper.
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About Catfish with Herbed Lemon Cream