Catfish Frangelica
Yield
6 servingsPrep
10 minCook
15 minReady
30 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
catfish fillets
|
* |
| ½ | cup |
butter
|
|
| 2 | tablespoons |
lemon juice
|
|
| 2 | tablespoons |
butter
|
|
| ¼ | cup |
white wine
dry |
*
|
| ¼ | cup |
pecan halves
|
|
| Sauce | |||
| 1 | cup |
heavy whipping cream
|
|
| 1 | cup |
butter
old chipped |
|
| 3 | tablespoons |
frangelico
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
catfish fillets
|
* |
| 118 | ml |
butter
|
|
| 3E+1 | ml |
lemon juice
|
|
| 3E+1 | ml |
butter
|
|
| 59 | ml |
white wine
dry |
*
|
| 59 | ml |
pecan halves
|
|
| Sauce | |||
| 237 | ml |
heavy whipping cream
|
|
| 237 | ml |
butter
old chipped |
|
| 45 | ml |
frangelico
|
*
|
Directions
Thaw frozen fish according to package directions.
Prepare Frangelica Butter Sauce.
Season catfish with salt and cayenne, sprinkle with paprika Add melted butter, wine and lemon juice. Bake uncovered in preheated 450℉ (230℃). oven 5 to 7 minutes (do not overcook).
