Best Catfish Fillets In White Wine Sauce Recipes

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CATFISH PICCATA



Catfish Piccata image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 11

4 6-ounce catfish fillets
Kosher salt and freshly ground pepper
All-purpose flour, for dredging
2 tablespoons unsalted butter
3 tablespoons extra-virgin olive oil
2 cloves garlic, finely chopped
1/2 cup dry white wine
1 lemon (1/2 zested and juiced, 1/2 cut into wedges)
3 cups mixed salad greens
2 tablespoons capers, drained and rinsed
1/2 cup fresh parsley leaves

Steps:

  • Pat the fish dry and season with salt and pepper. Put the flour in a shallow bowl. Dredge the fish in the flour, shaking off the excess. Heat 1 tablespoon each butter and olive oil in a large nonstick skillet over medium-high heat. Add the fish and cook, turning once, until opaque, about 3 minutes per side. Transfer to a plate and cover with foil. Add the garlic to the skillet and cook, stirring, until just golden, about 30 seconds. Remove from the heat and add the wine, lemon zest and lemon juice. Return to the heat and cook, stirring, until the wine is slightly reduced, about 2 minutes. Season with salt and pepper. Meanwhile, toss the greens with 1 tablespoon olive oil, and salt and pepper to taste. Divide the fish among plates. Add the remaining 1 tablespoon butter to the sauce in the skillet and stir until melted. Pour the butter sauce over the fish. Wipe out the skillet. Heat the remaining 1 tablespoon olive oil in the skillet over high heat. Add the capers and parsley and fry until crisp, about 1 minute; sprinkle over the fish. Serve with the salad and lemon wedges.

CARRIE'S CATFISH LARUE



Carrie's Catfish Larue image

Something new to do with catfish besides deep frying it! A yummy blend of tomatoes and italian seasonings make this a mild fish dish. Great if you don't care for that sometimes overpowering catfish taste. For a stronger fish flavor, try making the sauce separately and serving over grilled catfish!

Provided by Carrie Causey

Categories     Seafood     Fish     Catfish

Time 40m

Yield 6

Number Of Ingredients 11

3 tablespoons olive oil, divided
½ onion, diced
½ green bell pepper, diced
1 carrot, peeled and diced
8 (4 ounce) fillets catfish fillets
salt and black pepper to taste
1 teaspoon Italian seasoning
garlic powder to taste
1 (14.4 ounce) can diced Italian tomatoes
1 (8 ounce) can tomato sauce
½ cup dry white wine

Steps:

  • Place 1 tablespoon of oil in a heavy bottomed skillet over medium heat. Saute onion, green pepper, and carrot until golden brown; remove from the pan. Using the remaining 2 tablespoons of oil, sear all of the fillets on both sides. Lay all of the fillets into the skillet, sprinkle with salt, pepper, Italian seasoning, and garlic powder. Top with the sauteed vegetables, and pour on the diced tomatoes, tomato sauce, and white wine.
  • Bring to a simmer, and cook gently until the sauce has thickened slightly, and fish flakes easily with a fork, about 10 minutes.

Nutrition Facts : Calories 313.1 calories, Carbohydrate 7.9 g, Cholesterol 71.2 mg, Fat 18.5 g, Fiber 1.9 g, Protein 24.9 g, SaturatedFat 3.7 g, Sodium 769.9 mg, Sugar 4.5 g

CATFISH FILLETS IN WHITE WINE AND MUSHROOM SAUCE



Catfish Fillets in White Wine and Mushroom Sauce image

This recipe comes from an old copy of "Cooking with Craig Clairborne and Pierre Franey". In my opinion, an elegant preparation without too much fuss. I don't have access to catfish myself, but use tilapia with excellent results. Basa or any other fine white fish fillet could be substituted.

Provided by FlemishMinx

Categories     Catfish

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

6 catfish fillets (about 2 lbs)
5 tablespoons butter, divided
1/2 cup dry white wine
8 ounces mushrooms, thinly sliced
salt and pepper, to taste
2 tablespoons flour
1/2 cup milk
1/2 lemon, juice of
2 tablespoons parmesan cheese, freshly grated
2 tablespoons parsley, finely chopped

Steps:

  • Pre-heat oven to 400°F.
  • Wash fish fillets and pat dry; rub the bottom of a baking dish large enough to hold the fillets in one layer with 1 TBS of the butter.
  • Arrange the fish in the baking dish then pour the wine over the fish.
  • Scatter the mushrooms over all then salt and pepper to taste.
  • Place in the oven and bake for 10 minutes.
  • Meanwhile, melt the remaining 4 TBS butter in a saucepan and add the flour, using a whisk to blend completely, then add the milk and cook until thickened and smooth, whisking all the while (this should go pretty quickly!).
  • After the fish have baked for 10 minutes, remove pan from the oven and very carefully pour the liquid into the white sauce (get as much of it as you can but it isn't necessary to get every last drop).
  • Bring the contents of the saucepan once again to the boil, then reduce heat and simmer for 5 minutes, stirring as needed to prevent sticking (I whisk just about constantly).
  • After this time, remove from heat and stir in the lemon juice, then pour the contents over the fish.
  • Return fish to oven and bake an additional 10 minutes.
  • To serve, sprinkle parmesan and parley over the top of each serving.

Nutrition Facts : Calories 355.2, Fat 23.1, SaturatedFat 9.7, Cholesterol 104.5, Sodium 191.6, Carbohydrate 5.2, Fiber 0.5, Sugar 0.9, Protein 27.6

BAKED CATFISH



Baked Catfish image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 2 servings

Number Of Ingredients 9

Two 7- to 8-ounce catfish fillets
4 ounces butter
4 ounces dry white wine
1 tablespoon lemon juice
1 teaspoon finely chopped garlic
1 teaspoon chopped cilantro
Salt to taste
Pepper to taste
Paprika

Steps:

  • Season fish with salt and pepper. Place fish in oval casserole dish. Melt 4 ounces butter in small sauce pan. Add wine and remaining ingredients, except the paprika. Simmer about 2 minutes. Remove from heat and spoon over fish. Now sprinkle paprika over fish. Bake fish in 375 degree oven for 10 to 12 minutes, or until the fish is done.

CATFISH WITH LEMON/BUTTER SAUCE



Catfish with Lemon/Butter Sauce image

I created this recipe for a catfish cooking contest by modifying a recipe for shrimp and spaghetti, which I also developed. -Rita Futral, Ocean Spring, Mississippi

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6-8 servings.

Number Of Ingredients 13

3/4 cup butter
8 ounces fresh mushrooms, sliced
1 garlic clove, minced
1/2 cup chicken broth or dry white wine
2 tablespoons lemon juice
1/4 to 1/3 cup chopped fresh parsley
1 teaspoon salt
1/2 teaspoon pepper
1-1/2 pounds catfish fillets, cut into bite-size pieces
16 ounces spaghetti, cooked and drained
1/2 cup grated Parmesan cheese
Lemon slices or wedges, optional
Additional parsley, optional

Steps:

  • In a large skillet, melt butter over medium heat. Cook mushrooms and garlic, stirring occasionally, for 5 minutes. Add broth or wine, lemon juice, parsley, salt and pepper; cook 3 minutes, stirring occasionally. Add catfish, simmer, uncovered, for 6 to 8 minutes or until fish flakes easily with a fork. (Butter sauce will be thin.) Serve over spaghetti. Sprinkle with Parmesan cheese. Garnish with lemon and parsley if desired.

Nutrition Facts : Calories 379 calories, Fat 26g fat (13g saturated fat), Cholesterol 90mg cholesterol, Sodium 668mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 19g protein.

SOUTHWESTERN CATFISH



Southwestern Catfish image

Catfish fillets are rubbed with a blend that includes chili powder, cumin, coriander, cayenne and paprika, then topped with homemade salsa. A green salad, garlic bread and baked sweet potatoes round out the meal nicely. -Bruce Crittenden Clinton, Mississippi

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 12

3 medium tomatoes, chopped
1/4 cup chopped onion
2 jalapeno peppers, seeded and finely chopped
2 tablespoons white wine vinegar
3 teaspoons salt, divided
3 teaspoons paprika
3 teaspoons chili powder
1 to 1-1/2 teaspoons ground cumin
1 to 1-1/2 teaspoons ground coriander
3/4 to 1 teaspoon cayenne pepper
1/2 teaspoon garlic powder
4 catfish fillets (6 ounces each)

Steps:

  • For salsa, in a large bowl, combine the tomatoes, onion, jalapenos, vinegar and 1 teaspoon salt. Cover and refrigerate for at least 30 minutes., Combine the paprika, chili powder, cumin, coriander, cayenne, garlic powder and remaining salt; rub over catfish. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. , Grill fillets, uncovered, over medium heat or broil 4 in. from the heat for 5 minutes on each side or until fish flakes easily with a fork. Serve with salsa.

Nutrition Facts : Calories 107 calories, Fat 4g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 1825mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 3g fiber), Protein 9g protein.

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