Catfish Bienville

Course : Cajun
Serves: 8
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2 pounds catfish fillets -- (4-5oz ea)
1 tablespoon butter or margarine -- melted
1 tablespoon lemon juice
1 teaspoon salt
1/8 teaspoon white pepper
1 bunch parsley sprigs -- (opt)
1 bunch cherry tomatoes -- (opt)
---bienville sauce---
3 slices bacon slices -- chopped
2 tablespoons butter or margarine
1/3 cup chopped green onions -- (w/tops)
1/4 cup flour -- all-purpose
2 cups milk
8 ounces American cheese -- small pieces
1/4 cup sherry
1 can mushrooms -- sliced(4oz)
1/2 pound shrimp -- cooked, drained
1/4 teaspoon Worcestershire sauce
1/4 teaspoon white pepper
1 dash hot pepper sauce

Preparation / Directions:

1. Thaw frozen fish according to package directions. 2. Prepare Bienville Sauce; keep warm. 3. Place fillets on well-greased rack of broiler pan. 4. Combine butter, lemon juice, salt and pepper; brush fillets with butter mixture. 5. Broil 6 inches from heat for 8 minutes, or until fish flakes easily when tested with fork. 6. Remove fish to warm serving platter; spoon Bienville Sauce over fillets. 7. Garnish with parsley and cherry tomatoes if desired. *** BIENVILLE SAUCE *** 1. In medium skillet, cook bacon and onion until bacon is light brown. 2. Add butter and flour; cook over low heat, stirring constantly, until mixture is smooth (do not brown flour). 3. Add milk gradually, making a smooth paste; cook over low heat until thickened and bubbly. 4. Add cheese; continue cooking over low heat until cheese melts. 5. Stir in remaining ingredients.

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