Catfish Duplantis
Ingredients
- 4 (6- to 8-oz.) catfish fillets
- 1/2 cup heavy whipping cream
- 1/2 lb. medium shrimp, peeled
- 1/4 cup white wine
- 1 1/2 tsps. sweet paprika, divided
- 1/4 tsp. freshly ground pepper
- 1/2 tsp. salt
- Unsalted butter
- 1 medium yellow onion, finely chopped
- 1/2 tsp. hot sauce
- Tony Chachere
- Olive oil
- Juice of 1 lemon
Instructions
1. To make shrimp topping: In a saucepan, sauté onion in 1/2 stick unsalted butter. Cover and cook over low heat for about 15 minutes until onions are tender.
2. Uncover and add salt, pepper, 1/2 teaspoon paprika, white wine and shrimp and cook until shrimp are done. Check seasoning. Add heavy whipping cream and stir.
3. To prepare fish: While topping is cooking, cover catfish on both sides with 1/2 stick melted unsalted butter. Then season both sides with hot sauce, Tony Chachere's Original Seasoning and 1 tsp. sweet paprika.
4. Heat 2 tablespoons of olive oil and 2 tablespoons of unsalted butter in a cast-iron skillet. Cook fillets on each side for about 2 minutes. Keep fish warm as you repeat the cooking until all fillets have been cooked, adding more butter and olive oil to skillet as needed.
5. Plate fish fillets and sprinkle with lemon juice. Top with shrimp sauce.
Serves 4.
Source: The Advocate - Baton Rouge, La
2. Uncover and add salt, pepper, 1/2 teaspoon paprika, white wine and shrimp and cook until shrimp are done. Check seasoning. Add heavy whipping cream and stir.
3. To prepare fish: While topping is cooking, cover catfish on both sides with 1/2 stick melted unsalted butter. Then season both sides with hot sauce, Tony Chachere's Original Seasoning and 1 tsp. sweet paprika.
4. Heat 2 tablespoons of olive oil and 2 tablespoons of unsalted butter in a cast-iron skillet. Cook fillets on each side for about 2 minutes. Keep fish warm as you repeat the cooking until all fillets have been cooked, adding more butter and olive oil to skillet as needed.
5. Plate fish fillets and sprinkle with lemon juice. Top with shrimp sauce.
Serves 4.
Source: The Advocate - Baton Rouge, La
Recipe Info
Views
622
Date
September 21, 2004
Categories
Seafood