Yield: 8 servings
Measure | 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 |
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.