By poaching the catfish, you get a delicate, moist fish that picks up a subtle flavor from the sweet wine and spicy Creole seasoning.
4 (6-ounce) farm-raised catfish fillets
1 teaspoon Creole seasoning (such as Tony Chachere's)
1 teaspoon butter
1/2 cup finely chopped shallots
4 garlic cloves, crushed
1 1/2 cups Riesling or other slightly sweet white wine
How to Make It
Sprinkle fish with seasoning.
Melt the butter in a large nonstick skillet coated with cooking spray over medium-high heat. Add the shallots and garlic; sauté 3 minutes. Add wine; bring to a boil. Add fish; cover, reduce heat, and simmer 16 minutes or until the fish flakes easily when tested with a fork. Remove fish with a spatula; place 1 fillet on each of 4 plates. Bring poaching liquid to a boil; cook until reduced to 1/2 cup (about 2 minutes). Strain poaching liquid through a sieve into a bowl; discard solids. Spoon 2 tablespoons poaching liquid over each fillet.
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