Catfish With Herbed Lemon Cream

Catfish With Herbed Lemon Cream
Catfish With Herbed Lemon Cream

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

Ingredients

  • 1/4

    cup yellow cornmeal

  • 2

    teaspoons chopped fresh thyme

  • 1

    teaspoon grated lemon peel

  • 1/2

    teaspoon salt

  • 1/2

    teaspoon freshly-ground black pepper

  • 1

    tablespoon vegetable oil

  • 2

    catfish fillets - (6 oz ea)

  • 6

    tablespoons whipping cream

  • 1

    tablespoon fresh lemon juice

Directions

Combine cornmeal, thyme, lemon peel, 1/2 teaspoon salt, and 1/2 teaspoon ground black pepper in bowl. Reserve 1 teaspoon seasoning mixture. Heat oil in heavy large nonstick skillet over medium-high heat. Brush fish on both sides with 1 tablespoon cream; coat on both sides with seasoning mixture in bowl. Add to skillet and cook until golden brown and cooked through, about 3 minutes per side. Transfer fish to 2 plates. Stir lemon juice into same skillet, scraping up browned bits. Stir in reserved 1 teaspoon seasoning mixture. Whisk in remaining 5 tablespoons cream. Boil until slightly thickened, about 1 minute. Season sauce with salt and pepper. Spoon sauce over fish. This recipe yields 2 servings; can be doubled.

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