CATFISH WITH HERBED LEMON CREAM

Catfish with Herbed Lemon Cream image

Provided by Vicki Butts (lazyme)

Categories Fish

Time 20m

Number Of Ingredients 9

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1/4 c yellow cornmeal
2 tsp fresh thyme, chopped
1 tsp lemon peel, grated
1/2 tsp salt
1/2 tsp freshly ground black pepper
1 Tbsp vegetable oil
2 catfish fillets, 6-ounces each
6 Tbsp whipping cream
1 Tbsp fresh lemon juice

Steps:

1. Combine cornmeal, thyme, lemon peel, 1/2 teaspoon salt, and 1/2 teaspoon ground black pepper in bowl.
2. Reserve 1 teaspoon seasoning mixture.
3. Heat oil in heavy large nonstick skillet over medium-high heat.
4. Brush fish on both sides with 1 tablespoon cream; coat on both sides with seasoning mixture in bowl.
5. Add to skillet and cook until golden brown and cooked through, about 3 minutes per side.
6. Transfer fish to 2 plates.
7. Stir lemon juice into same skillet, scraping up browned bits.
8. Stir in reserved 1 teaspoon seasoning mixture.
9. Whisk in remaining 5 tablespoons cream.
10. Boil until slightly thickened, about 1 minute.
11. Season sauce with salt and pepper.
12. Spoon sauce over fish.