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Catfish: Catfish with Ginger & Sour Cream

Source of Recipe

Paul Rumball-Petre


List of Ingredients

2 tablespoons sweet butter
2 tablespoons virgin olive oil
2 tablespoons minced fresh ginger root
2 tablespoons minced cilantro
2 tablespoons minced onions
2 teaspoons capers, and
2 teaspoons caper vinegar -- reserved
14 ounces catfish fillets (two 7- ounce fillets)
1/4 cup white wine
4 tablespoons sour cream
Salt
Pepper


Recipe

Preheat oven to 350�F. Combine the butter and oil in an iron skillet and heat until the butter is melted. Saute the onion, ginger, cilantro, and capers for 2 minutes over medium heat. Lay fillets on top (skin side up) and continue to cook for 2 minutes. Turn the fillets and cook for 1 1/2 minutes more. Deglaze with the white wine (preferably an Alsacian Gewurztraminuteser.)

Place entire pan into a preheated 350�F degree oven for 4 to 5 minutes. When cooked, place fillets on plates. Return pan to high heat and add the sour cream. Stir and cook for a minute until the liquid is reduced and thickened; add salt and pepper to taste. Pour over fillets and serve.