By poaching the catfish, you get a delicate, moist fish that picks up a subtle flavor from the sweet wine and spicy Creole seasoning.

Alan Gould and Gordon McKnight
Recipe by Cooking Light July 2001

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Recipe Summary

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Sprinkle fish with seasoning.

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  • 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.

Nutrition Facts

234 calories; calories from fat 33%; fat 8.7g; saturated fat 2.3g; mono fat 3g; poly fat 1.8g; protein 31.8g; carbohydrates 5.5g; fiber 0.2g; cholesterol 101mg; iron 2.3mg; sodium 707mg; calcium 89mg.
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