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Seafood: Broiled Catfish Fillet with Lump Crabmeat
Sauté
Ingredients:
2 6-8 oz. catfish fillets (be careful not
to overcook the fish)
Marinade:
1 tablespoon olive oil
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 tablespoon lemon juice
1/4 teaspoon paprika
1/4 teaspoon black pepper
1/4 teaspoon salt
Sauce:
2 tablespoons butter
1 tablespoon lemon juice
1/4 cup white wine
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 lb. lump crabmeat (fresh crabmeat not frozen)
Directions:
1. Combine catfish and all ingredients for
marinade in a bowl and marinate fillets for
several hours.
2. Preheat oven to 350 degrees.
3. Place fillets on a greased baking pan
and broil in oven for about 12 minutes, until
catfish is white and flaky.
Sauce:
1. Place all ingredients for sauce in a sauté
pan except the crabmeat. Simmer for 5 minutes.
2. Gently stir in the lump crabmeat being
careful not to break up the lumps. Sauté
for 2 more minutes.
3. Top broiled catfish with crabmeat sauce.
Yields 2 servings
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