BROILED CATFISH FILLET WITH LUMP CRABMEAT SAUTE

Compliments of Chef Patrick Mould


Catfish continues to be one of these countries favorite fish, be careful not to overcook the fish and use only fresh crabmeat not frozen.


Ingredients:
2 6-8 oz. catfish fillets
Marinade:
1 tablespoon olive oil
one-half teaspoon garlic powder
one-half teaspoon onion powder
1 tablespoon lemon juice
one quarter teaspoon paprika
one quarter teaspoon black pepper
one quarter teaspoon salt
Sauce:
2 tablespoons butter
1 tablespoon lemon juice
one quarter cup white wine
one-half teaspoon salt
one quarter teaspoon black pepper
one quarter teaspoon garlic powder
one quarter teaspoon onion powder
1 lb. lump crabmeat

Directions:
1. Combine catfish and all ingredients for marinade in a bowl and marinate fillets for several hours.
2. Preheat oven to 350 degrees.
3. Place fillets on a greased baking pan and broil in oven for about 12 minutes, until catfish is white and flaky.

Sauce:
1. Place all ingredients for sauce in a saut? pan except the crabmeat. Simmer for 5 minutes.
2. Gently stir in the lump crabmeat being careful not to break up the lumps. Saut? for 2 more minutes.
3. Top broiled catfish with crabmeat sauce.
Yields 2 servings

Chef Patrick Mould
Louisiana Culinary Enterprises, Inc.
www.louisianaschoolofcooking.com