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Ingredients:
2 pounds
catfish fillets
cayenne pepper to taste
1/2 cup butter, melted
2
tablespoons lemon juice
2 tablespoons butter
Salt to
taste
Paprika for color
1/4 cup dry white wine
1/4 cup pecan
halves
***Frangelica
Butter Sauce***
1 cup heavy
cream
1 cup butter, cold, cut in small pieces
3 tablespoons
Frangelica liqueur
Directions:
Thaw frozen fish
according to package directions.
Prepare Frangelica Butter Sauce.
Season catfish with salt and cayenne, sprinkle with paprika and
place in baking dish.
Add melted butter, wine and lemon juice.
Bake uncovered in preheated 450F. oven, 5 to 7 minutes (do not
overcook).
Place on serving platter and top with Frangelica Butter
Sauce and pecans sauteed in 2 Tbsp. butter.
For Frangelica Butter
Sauce: In medium saucepan, slowly reduce cream and Frangelica together
until approximately 6 Tbsp. remain. Slowly add butter, a few chips at a
time, swirling pan constantly to incorporate butter into cream (do not
stir); continue swirling until all butter has been
added. |
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