Catfish with Mustard and Cream Sauce
- 1 cup heavy cream*
- 1 Tbs Dijon mustard
- 1/2 tsp fresh ground pepper
- 4 Mississippi catfish fillets
- 1 Tbs lemon juice
- chopped parsley
- In a large skillet, combine heavy cream, mustard, pepper, and catfish. Bring to a boil. Reduce heat and cover, cook 10-15 minutes or until catfish flakes easily. Remove catfish from skillet, keep warm. Add lemon juice to cream mixture. Reduce liquid to half over high heat or until mixture is thick enough to coat a spoon. Spoon sauce on serving plate and place catfish on sauce. Garnish with chopped parsley. Serve immediately.
Substitution Tip: For light cuisine, substitute 1 cup lowfat milk or ½ cup milk and ½ cup white wine
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.