Casserole of catfish jean lafitte
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | 5-7 oz. catfish fillets | |
| 1 | cup | Melted butter; or margarine |
| 1½ | cup | Green onions; chopped |
| ½ | cup | Celery; diced |
| 2 | cups | Fresh mushrooms; sliced |
| ¾ | cup | Dry sherry |
| 1 | cup | Heavy whipping cream |
| ¼ | cup | Pimientos; diced |
| ¾ | cup | Grated parmesan cheese |
| ½ | cup | Pecans; chopped |
| Salt; to taste | ||
| Cayenne pepper; to taste | ||
Directions
Preheat oven to 400 F. Season fish fillets with salt and pepper; set aside. In a 12" saute pan, melt butter, when hot add green onions, celery and mushrooms. Saute until wilted, approximately 3 to 5 minutes. Add sherry, blend well into mixture. Place catfish fillets on top of seasonings in saute pan and cook approximately 5 minutes, do not overturn. Remove fillets to 8 by 11" baking pan and keep warm.
Add cream to saute pan, blend well. Season to taste using salt and pepper and cook approximately 5 minutes or until mixture is well thickened. Pour sauce over catfish fillets, sprinkle with parmesan cheese and red pimentos and place in oven until cheese is brown and fish is cooked. Approximately 10 minutes. Serve at once.
Serves 6.