Review: Poached Cajun Catfish 7/01

[Donna P]

Very easy to make and surprisingly good. I didn't think I would like the texture of "boiled" fish, but the catfish held up nicely. The biggest surprise was the sauce. It reduced down to a nice creamy texture and delicate taste. Served it with roasted brocolli and red bell peppers and the creamy mac and cheese from August. A lovely meal.

I used Emeril's essence for the seasoning and a nice Chardonnay instead of the Riesling.

[Kelli Kerrigan]

I made this last night and have to give it a nice thumbs up! It's a real simple recipe that turns out surprisingly good.
I agree with DonnaP, the sauce really is tasty and I didn't strain it. I used a Riesling and a cajun blend that I had gotten at the Spice House.
Sometimes the sleepers surprise me..............

[julia]

This sounds great, could you post the recipe, I don't have that issue any longer

[Terrytx]

* Exported from MasterCook *

Poached Cajun Catfish

Recipe By :Cooking Light Magazine. July 2001. Page: 186.
Serving Size : 4 Preparation Time :0:00
Categories : Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 farm-raised catfish fillets (6 ounces,
each)
1 teaspoon Creole seasoning (such as Tony Chachere's)
1 teaspoon butter
Cooking spray
1/2 cup finely chopped shallots
4 garlic cloves, crushed
1 1/2 cups Riesling or other slightly sweet white
wine

Directions.
By poaching the catfish, you get a delicate, moist fish that picks up a
subtle flavor from the sweet wine and spicy Creole seasoning.

1. Sprinkle fish with seasoning.

2. Melt the butter in a large nonstick skillet coated with cooking spray
over medium-high heat. Add the shallots and garlic; saute 3 minutes. Add
wine; bring to a boil. Add fish; cover, reduce heat, and simmer 16 minutes
or until the fish flakes easily when tested with a fork. Remove fish with
a spatula; place 1 fillet on each of 4 plates. Bring poaching liquid to a
boil; cook until reduced to 1/2 cup (about 2 minutes). Strain poaching
liquid through a sieve into a bowl; discard solids. Spoon 2 tablespoons
poaching liquid over each fillet. Yield: 4 servings.