Catfish Frangelica, Lafitte's Landing

Catfish Frangelica, Lafitte Category Seafood 
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Ingredients And Procedures

2 lb Catfish fillets(5-7oz ea)

Cayenne pepper to taste 1/2 c Butter or margarine,melted

2 T Lemon juice

2 T Butter

Salt to taste Paprika for color 1/4 c Dry white wine

1/4 c Pecan halves

--------------------------FRANGELICA BUTTER SAUCE-------------------------- 1 c Heavy cream

1 c Butter,cold chipped

3 T Frangelica liqueur

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 450'F. oven 5 to 7 minutes (do not

overcook). 6. Place on serving platter and top with Frangelica Butter Sauce and

pecans sauteed 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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