Catfish bienville
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Catfish fillets(4-5oz ea) |
| 1 | tablespoon | Lemon juice |
| ⅛ | teaspoon | White pepper |
| 1 | x | Cherry tomatoes(opt) |
| 1 | tablespoon | Butter or margarine,melted |
| 1 | teaspoon | Salt |
| 1 | x | Parsley sprigs(opt) |
| 3 | eaches | Bacon slices,chopped |
| ⅓ | cup | Chopped green onions(w/tops) |
| 2 | cups | Milk |
| ¼ | cup | Sherry |
| ½ | pounds | Shrimp,cooked,drained |
| ¼ | teaspoon | White pepper |
| 2 | tablespoons | Butter or margarine |
| ¼ | cup | Flour,all-purpose |
| 8 | ounces | American cheese,small pieces |
| 1 | can | Mushrooms,sliced(4oz) |
| ¼ | teaspoon | Worcestershire sauce |
| 1 | dash | Hot pepper sauce |
Directions
BIENVILLE SAUCE
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.