Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Creole Fish
Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lb Catfish fillets(4-5oz ea)
1 T Lemon juice
1/8 t White pepper
1 x Cherry tomatoes(opt)
1 T Butter or margarine,melted
1 t Salt
1 x Parsley sprigs(opt)
-----BIENVILLE SAUCE-----
3 ea Bacon slices,chopped
1/3 c Chopped green onions(w/tops)
2 c Milk
1/4 c Sherry
1/2 lb Shrimp,cooked,drained
1/4 t White pepper
2 T Butter or margarine
1/4 c Flour,all-purpose
8 oz American cheese,small pieces
1 cn Mushrooms,sliced(4oz)
1/4 t Worcestershire sauce
1 d Hot pepper sauce
1. Thaw frozen fish according to package directions.
2. Prepare Bienville Sauce; keep warm.
3. Place fillets on well-greased rack of broiler pan.
4. Combine butter, lemon juice, salt and pepper; brush fillets with
butter mixture.
5. Broil 6 inches from heat for 8 minutes, or until fish flakes
easily when tested with fork.
6. Remove fish to warm serving platter; spoon Bienville Sauce over
fillets.
7. Garnish with parsley and cherry tomatoes if desired.
*** BIENVILLE SAUCE ***
1. In medium skillet, cook bacon and onion until bacon is light
brown.
2. Add butter and flour; cook over low heat, stirring constantly,
until mixture is smooth (do not brown flour).
3. Add milk gradually, making a smooth paste; cook over low heat until
thickened and bubbly.
4. Add cheese; continue cooking over low heat until cheese melts.
5. Stir in remaining ingredients.
