Catfish Bienville

Recipe Ingredients

2 lbs	908g / 32oz	Catfish fillets - (4-5oz ea)
1 tablespoon	15ml	Butter or margarine - melted
1 tablespoon	15ml	Lemon juice
1 teaspoon	5ml	Salt
1/8 teaspoon	0.6ml	White pepper
		Parsley sprigs - (opt)
		Cherry tomatoes - (opt)
		Bienville Sauce
3		Bacon slices - chopped
2 tablespoons	30ml	Butter or margarine
1/3 cup	20g / 0.7oz	Chopped green onions - (w/tops)
1/4 cup	15g / 0.5oz	Flour - all-purpose
2 cups	474ml	Milk
8 oz	227g	American cheese - small pieces
1/4 cup	59ml	Sherry
1		Mushrooms - sliced(4oz)
1/2 lb	227g / 8oz	Shrimp - cooked, drained
1/4 teaspoon	1.3ml	Worcestershire sauce
1/4 teaspoon	1.3ml	White pepper
1/8 teaspoon	0.6ml	Hot pepper sauce

Recipe Instructions

1. Thaw frozen fish according to package directions.

2. Prepare Bienville Sauce; keep warm.

3. Place fillets on well-greased rack of broiler pan.

4. Combine butter, lemon juice, salt and pepper; brush fillets with butter mixture.

5. Broil 6 inches from heat for 8 minutes, or until fish flakes easily when tested with fork.

6. Remove fish to warm serving platter; spoon Bienville Sauce over fillets.

7. Garnish with parsley and cherry tomatoes if desired.

*** BIENVILLE SAUCE ***

1. In medium skillet, cook bacon and onion until bacon is light brown.

2. Add butter and flour; cook over low heat, stirring constantly, until mixture is smooth (do not brown flour).

3. Add milk gradually, making a smooth paste; cook over low heat until thickened and bubbly.

4. Add cheese; continue cooking over low heat until cheese melts.

5. Stir in remaining ingredients.

Source:
Seattle Times, 1/8/97

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.