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Poached Cajun Catfish

Source of Recipe


Cooking Light-7/01






List of Ingredients



• 4 farm-raised catfish fillets (6 ounces, each)
  
• 1 teaspoon Creole seasoning (such as Tony Chachere's)
  
• 1 teaspoon butter
  
• Cooking spray
  
• 1/2 cup finely chopped shallots
  
• 4 garlic cloves, crushed
  
• 1 1/2 cups Riesling or other slightly sweet white wine
  






Instructions



1. Sprinkle fish with seasoning.
   
   
2. Melt the butter in a large nonstick skillet coated with cooking spray over medium-high heat. Add the shallots and garlic; saute 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. Yield: 4 servings.