catfish with herbed lemon cream
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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prep time
10 Min
cook time
10 Min
method
Stove Top
yield
2 serving(s)
Ingredients
- 1/4 cup yellow cornmeal
- 2 teaspoons fresh thyme, chopped
- 1 teaspoon lemon peel, grated
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon vegetable oil
- 2 - catfish fillets, 6-ounces each
- 6 tablespoons whipping cream
- 1 tablespoon fresh lemon juice
How To Make catfish with herbed lemon cream
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Step 1Combine cornmeal, thyme, lemon peel, 1/2 teaspoon salt, and 1/2 teaspoon ground black pepper in bowl.
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Step 2Reserve 1 teaspoon seasoning mixture.
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Step 3Heat oil in heavy large nonstick skillet over medium-high heat.
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Step 4Brush fish on both sides with 1 tablespoon cream; coat on both sides with seasoning mixture in bowl.
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Step 5Add to skillet and cook until golden brown and cooked through, about 3 minutes per side.
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Step 6Transfer fish to 2 plates.
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Step 7Stir lemon juice into same skillet, scraping up browned bits.
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Step 8Stir in reserved 1 teaspoon seasoning mixture.
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Step 9Whisk in remaining 5 tablespoons cream.
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Step 10Boil until slightly thickened, about 1 minute.
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Step 11Season sauce with salt and pepper.
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Step 12Spoon sauce over fish.
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