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CATFISH W/LEMON BUTTER SAUCE

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CATFISH W/LEMON BUTTER SAUCE 0 Picture

Ingredients

  • 3/4 3/4 3/4 CUP BUTTER
  • 8 8 8 OZ FRESH MUSHROOMS SLICED
  • 1 1 1 GARLIC CLOVE MINCED
  • 1/2 1/2 1/2 CUP CHICKEN BROTH OR DRY WHITE WINE
  • 2 2 2 TABLESPOONS LEMON JUICE
  • 1/4-1/3 1/4-1/3 1/4-1/3 CUP CHOPPED FRESH PARSLEY
  • 1 1 1 TEASP SALT
  • 1/2 1/2 1/2 TEASP PEPPER
  • 1 1/2 1 1/2 1/2 LB CATFISH FILLETS CUT INTO BITE SIZE PIECES
  • 16 16 16 OZ SPAGHETTI COOKED AND DRAINED
  • 1/2 1/2 1/2 CUP GRATED PARMESAN CHEESE
  • LEMON SLICES OR WEDGES OPTIONAL
  • ADDITIONAL PARSLEY OPTIONAL

Details

Preparation

Step 1

IN A LARGE SKILLET MELT BUTTER OVER MED HEAT. COOK MUSHROOMS AND GARLIC STIRRING OCCASIONALLY FOR 5 MINUTES. ADD BROTH OR WINE, LEMON JUICE PARSLEY SALT AND PEPPER COOKED 3 MINUTES STIRRING OCCASSSIONALLY. ADD CATFISH SIMMER UNCOVERED FOR 6-8 MINUTES OR UNTIL FISH FLAKES EASILY WITH A FORK. (BUTTER SAUCE WILL BE THIN) SERVE OVER SPAGHETTI. SPRINKLE WITH PARMESAN CHEESE. GARNISH WITH LEMON AND PARSLY IF DESIRED.
YIELD 6-8 SERVINGS.

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