Cajun Catfish – Tilapia – Redfish2003-04-17
- Course: Main Dishes
- Yield : 4
- Servings : 4
- Prep Time : 20m
- Cook Time : 10m
- Ready In : 30m
- Add to Recipe Box
You can substitute Tilapia or Redfish.
- 1/8 tsp ground white pepper
- 1 tbsp margarine
- 1/8 tsp dried oregano
- 1/8 tsp dried thyme
- 1 cup thinly sliced fresh mushrooms
- 1/4 cup fine chopped green onions
- 2 tbsp dry white wine
- Dash of red pepper (cayenne)
- 1/2 cup beef stock or water
- 4 (5 oz) catfish filets
In a small bowl, mix the white pepper, oregano, thyme and cayenne. Sprinkle this mixture (or 1/2 tsp cajun seasoning mix) on both sides of fish and set aside.
In a large skillet melt margarine over high heat until bubbly. Add fish and sauté for 1 minute, or until lightly browned, turning often. Add mushrooms and green onions and cook for a couple of minutes.
Add wine and cook, stirring occasionally, for 5 minutes or until fish flakes easily and mushrooms are tender.
Add stock and cook for 3 minutes. When liquid is reduced by half, remove fish filets and place on warm serving plates. Over high heat continue reducing sauce until it reaches a rich, thick consistency. Spoon some over each filet. Great with cole slaw.