Catfish Bienville
118
Ingredients
| 2 | pounds |
catfish fillets
(4-5 oz each) |
* |
| 1 | tablespoon |
lemon juice
|
|
| ⅛ | teaspoon |
white pepper
|
* |
| 1 | x |
cherry tomatoes
optional |
* |
| 1 | tablespoon |
butter
melted |
|
| 1 | teaspoon |
salt
|
|
| 1 | x |
parsley sprigs
optional |
* |
| Bienville sauce | |||
| 3 | slices |
bacon
chopped |
|
| ⅓ | cup |
scallions, spring or green onions
with tops, chopped |
|
| 2 | cups |
milk
|
|
| ¼ | cup |
sherry
|
* |
| ½ | pound |
shrimp
cooked,drained |
|
| ¼ | teaspoon |
white pepper
|
* |
| 2 | tablespoons |
butter
|
|
| ¼ | cup |
all-purpose flour
|
|
| 8 | ounces |
american cheese
small pieces |
|
| 4 | ounces |
mushrooms, canned
canned, sliced |
|
| ¼ | teaspoon |
worcestershire sauce
|
|
| 1 | dash |
red hot pepper sauce
|
* |
Directions
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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Nutrition Facts
Serving Size 141g (5.0 oz)
