Catfish Frangelica, Lafitte's Landing

Recipe Ingredients

2 lbs	908g / 32oz	Catfish fillets - (5-7oz ea)
		Salt to taste
		Cayenne pepper to taste
		Paprika for color
1/2 cup	99g / 3.5oz	Butter or margarine - melted
1/4 cup	59ml	Dry white wine
2 tablespoons	30ml	Lemon juice
1/4 cup	36g / 1.3oz	Pecan halves
2 tablespoons	30ml	Butter
		Frangelica Butter Sauce
1 cup	237ml	Heavy cream
3 tablespoons	45ml	Frangelica liqueur
1 cup	198g / 7oz	Butter - cold chipped

Recipe Instructions

1. Thaw frozen fish according to package directions.

2. Prepare Frangelica Butter Sauce.

3. Season catfish with salt and cayenne, sprinkle with paprika and place in baking dish.

4. Add melted butter, wine and lemon juice.

5. Bake uncovered in preheated 450F oven 5 to 7 minutes (do not overcook).

6. Place on serving platter and top with Frangelica Butter Sauce and pecans sauteed in 2 Tablespoons butter.

*** FRANGELICA BUTTER SAUCE ***

1. In medium saucepan, slowly reduce cream and Frangelica together until approximately 6 tablespoons remain.

2. Slowly add butter, a few chips at a time, swirling pan constantly to incorporate butter into cream (do not stir); continue swirling until all butter has been added.

Source:
Joel Rapp

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