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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 350ºF. 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 350ºF 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.