Catfish Piccata

By ccavaletti

Ingredients

• 4 catfish fillets
• 1/4 teaspoon plus 1/8 teaspoon salt, divided
• 1/4 teaspoon ground black pepper
• 2 tablespoons all-purpose flour
• 1/4 cup butter, divided
• 1/4 cup chopped shallots
• 2 cloves garlic, minced
• 2 tablespoons chicken broth
• 1 tablespoon capers
• 2 tablespoons lemon juice
• 2 tablespoons chopped fresh parsley

Details

Servings 4

Preparation

Step 1

Sprinkle catfish with ¼ teaspoon salt and pepper. In a shallow dish, add flour. Dredge fillets in flour, shaking off excess. In a large skillet, heat 1 tablespoon butter over medium-high heat. Add 2 fillets, and cook 3 minutes per side or until fish flakes easily when tested with a fork. Remove fillets from skillet; keep warm. Repeat procedure with 1 tablespoon butter and remaining 2 fillets.

Add shallots and garlic to skillet, and sauté 4 minutes or until golden brown.

Stir in chicken broth, capers, and remaining 1/8 teaspoon salt; cook 2 minutes. Remove from heat, and stir in lemon juice, parsley, and remaining 2 tablespoons butter. Serve sauce over fish.