Broiled Catfish Fillet w/Lump Crabmeat Sauté
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 sauté pan except the crabmeat. Simmer for 5 minutes.
2. Gently stir in the lump crabmeat being careful not to break up the lumps. Sauté for 2 more minutes.
3. Top broiled catfish with crabmeat sauce.
Yields 2 servings


Chef Patrick Mould
Louisiana Culinary Enterprises, Inc
http://louisianaschoolofcooking.com
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