Catfish With Herbed Lemon Cream

By á-174942

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

Details

Servings 2

Preparation

Step 1

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.