|left-over serving with sauce|
~ Gone Fishing ~
Folks, excuse my absence. I have not given up cooking nor have I given up sharing our love of southern foods. Like so many things in life, when we change our ways we are forced to change our habits, all for the good of course. Unfortunately, some things get left out like my love of spending time with you. These past months have been probably the busiest in many years, at work and at home, and I do so miss the times shared with so many of you. Hope to get back in the groove soon. But for now, I'm taking a much needed break and heading down to south Florida for relaxation.
In the mean time, here is a nice little ditty of a recipe for preparing fish filets without an overwhelming amount of calories added. It's easy and the bonus is that it is very flavorful and delicious. Enjoy!
Catfish Fillets with Mushroom Sauce
recipe halved for photos
4 tablespoons margarine, divided
3 tablespoons olive oil, divided
1 tablespoon butter
6 -6 oz catfish fillets (or another mild white fish)
3 tablespoons lemon juice
1 1/2 teaspoon salt-free Creole seasoning
16 oz fresh sliced mushrooms
1/2 cup chicken stock
1/4 cup white wine (vermouth)
1/4 teaspoon salt
1/8 teaspoon white pepper
1/2 teaspoon dried seasoning medley of choice (thyme, parsley, marjoram)
1/4 cup green onions, white part only
1/4 cup sliced green onion tops
Preheat oven to 375 degrees F.
In a large 3 or 4 quart baker, add 2 tablespoons margarine, 2 tablespoons olive oil, butter and the lemon juice. Heat in oven until butter melts; stir to mix. Dip each fillet into the mixture coating well and arrange in the pan. Sprinkle the fillets with the Creole seasoning.
Bake for 25 minutes or until flakes easily with a fork.
Meanwhile, prepare the mushroom sauce: In a large skillet, melt remaining margarine and olive oil over medium high heat. Add the mushroom and stir rapidly to coat. Cook about 5 minutes and or until mushrooms begin to brown. Add the chicken stock, wine and flavor with the salt, pepper and seasonings. Allow liquid to reduce in half. Add the white part of onions and reduce down until liquid barely covers mushrooms. Reduce heat to low and wait for fish to finish cooking. Top with green onions just prior to serving.
To plate, add a fillet to fish platter and top with mushroom sauce. Be sure to distribute liquid sauce among the platters; it is so good to sop with French bread.