WE LOVE TO CATCH catfish and normally will fry it up, but this is a hearty recipe that can be enjoyed throughout the year and is a great way to enjoy the fish. It can be made with freshly caught or store-bought catfish—or you can substitute with redfish if you like. The wild rice gives the backbone to this recipe and makes it a great appetizer or one pot meal.
2 Catfish Fillets- approx. 8 to 12
ounces each- cut into 4 smaller pieces
1 cup of cooked Long grain and wild rice
1/4 cup butter
1 cup mushrooms, sliced
1/2 cup green onions, chopped
separate into 2 small bowls
1 cup chopped celery
2 cloves garlic, minced
3 tablespoons flour
2 cups chicken broth
½ cup Dry Sac Sherry
(Or your favorite Cream Sherry)
1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme leaves)
½ teaspoon Worcestershire
¼ teaspoon cayenne pepper
¼ teaspoon Texas Gourmet’s Sidewinder Searing Spice
1 teaspoon lemon juice
½ cup heavy cream
1. IN SMALL PAN, bring butter to a boil and cook until bubbles stop, then reduce heat. Liberally sprinkle the Texas Gourmet’s Sidewinder Searing Spice on both sides of the filets. Increase the heat to high and then cook the filets 5 to 7 minutes or until done. Remove from the fire to a plate and allow the filets to cool, cut into small pieces
2. MELT butter in sauté pan over medium heat. Cook mushrooms, half of the green onions, celery and garlic until tender, stirring occasionally. Add the flour slowly stirring it into the butter and vegetables to allow it to blend in without creating clumps.
3. ADD the heavy cream slowly, stirring constantly then gradually stir in chicken broth. Heat to simmering, stirring constantly.
4. ADD white wine, parsley, Worcestershire, cayenne pepper, thyme, Texas Gourmet’s Sidewinder Searing Spice seasoning and lemon juice.
5. COOK for approximately 5 minutes to reduce liquid to desired consistency, then cut the fish fillets into bite size pieces, add to the soup and allow to heat thoroughly.
6. LADLE into bowls and top with chopped green onions and a dash of Sherry for garnish.
SERVES 2 to 4
See more recipies at thetexasgourmet.com
Email Bryan Slaven at [email protected]