Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 8 ounces | Catfish fillet |
| 2 tablespoons | Olive oil |
| ¼ cup | Cajun Spice, separate |
| \N \N | Recipe |
| ½ cup | CAJUN CREAM SAUCE |
| 2 tablespoons | Cornstarch |
| ¼ cup | Water |
| 1½ teaspoon | Shallots, chop |
| 2 tablespoons | Dry white wine |
| ½ tablespoon | Cajun Spice |
| 1 tablespoon | Gumbo file powder |
| ½ teaspoon | Salt |
| 2 cups | Heavy cream |
FISH-Preheat a cast-iron skillet over moderately high heat until hot.
Coat catfish with oil and dredge in Cajun Spice. Cook catfish in skillet, turning, until blackened on the outside but flaky and moist within. Transfer to a serving plate and top with CAJUN CREAM SAUCE-In a bowl combine well cornstarch and water. In a saucepan cook shallots in wine over moderate heat until softened. Add Cajun Spice, file powder and salt and combine well. Stir in cream and heat, stirring. Add cornstarch mixture and cook, stirring until thickened.
File