Catfish Frangelica, Lafitte's Landing

Course : Cajun
Serves: 6
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2 pounds catfish fillets -- (5-7oz ea)
1 teaspoon salt to taste
1 teaspoon cayenne pepper to taste
1 teaspoon paprika for color
1/2 cup butter or margarine -- melted
1/4 cup dry white wine
2 tablespoons lemon juice
1/4 cup pecan halves
2 tablespoons butter
---frangelica butter sauce---
1 cup heavy cream
3 tablespoons frangelica liqueur
1 cup butter -- cold chipped

Preparation / Directions:

1. Thaw frozen fish according to package directions. 2. Prepare Frangelica Butter Sauce. 3. Season catfish with salt and cayenne, sprinkle with paprika and place in baking dish. 4. Add melted butter, wine and lemon juice. 5. Bake uncovered in preheated 450F oven 5 to 7 minutes (do not overcook). 6. Place on serving platter and top with Frangelica Butter Sauce and pecans sautéed in 2 Tablespoons butter. *** FRANGELICA BUTTER SAUCE *** 1. In medium saucepan, slowly reduce cream and Frangelica together until approximately 6 tablespoons remain. 2. Slowly add butter, a few chips at a time, swirling pan constantly to incorporate butter into cream (do not stir); continue swirling until all butter has been added.

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