Catfish Bienville

50 minutes Prep: 40 minutes Cook: 10 minutes

179 calories per serving view nutrition facts

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2	pounds	catfish fillets	(4-5 oz each)
1	tablespoon	lemon juice
1/8	teaspoon	white pepper
1	x	cherry tomatoes	optional
1	tablespoon	butter	melted
1	teaspoon	salt
1	x	parsley sprigs	optional

Bienville sauce
3	each	bacon slices	chopped
1/3	cup	scallions, spring or green onions	with tops, chopped
2	cups	milk
1/4	cup	sherry
1/2	pound	shrimp	cooked,drained
1/4	teaspoon	white pepper
2	tablespoons	butter
1/4	cup	flour, all-purpose
8	ounces	american cheese	small pieces
4	ounces	mushrooms, canned	canned, sliced
1/4	teaspoon	worcestershire sauce
1	dash	red hot pepper sauce (eg. Tabasco)

Thaw frozen fish according to package directions.

Prepare Bienville Sauce; keep warm.

Place fillets on well-greased rack of broiler pan.

Combine butter, lemon juice, salt and pepper; brush fillets with butter mixture.

Broil 6 inches from heat for 8 minutes, or until fish flakes easily when tested with fork.

Remove fish to warm serving platter; spoon Bienville Sauce over fillets.

Garnish with parsley and cherry tomatoes if desired.

BIENVILLE SAUCE:

In medium skillet, cook bacon and onion until bacon is light brown.

Add butter and flour; cook over low heat, stirring constantly, until mixture is smooth (do not brown flour).

Add milk gradually, making a smooth paste; cook over low heat until thickened and bubbly.

Add cheese; continue cooking over low heat until cheese melts.

Stir in remaining ingredients.

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Serving Size 138g

Amount per Serving

Calories 179 49% of calories from fat