Catfish with lemon/butter sauce
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Butter |
| 8 | ounces | Fresh mushrooms -- sliced |
| 1 | each | Garlic clove -- minced |
| ½ | cup | Chicken broth |
| Or dry white wine | ||
| 2 | tablespoons | Lemon juice |
| ⅓ | cup | Fresh parsley -- chopped |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| 1½ | pounds | Catfish fillets |
| Cut into bite·size pieces | ||
| 16 | ounces | Spaghetti -- cooked & |
| Drained | ||
| ½ | cup | Parmesan cheese -- grated |
| Lemon slices or wedges | ||
| Optional | ||
| Additional parsley | ||
| Optional | ||
Directions
In a large skillet, melt butter over mediurn heat. Cook mushrooms and garlic, stirring occasionally, for 5 minutes. Add broth or wine, lemon juice, parsley, salt and pepper; cook 3 minutes, stirring occasionally. Add catfish; simmer, uncovered, for 6-8 minutes or until fish flakes easily with a fork. (Butter sauce will be thin.) Serve over spaghetti. Sprinkle with Parmesan cheese. Garnish with lemon and parsley if desired. Yield:6-8 servings Recipe By : Taste of Home