Baked Catfish With Creamy Amaretto Sauce
From chefmeow 14 years ago
- 20 minutes to make
- Serves 4
BAKED CATFISH WITH AMARETTO CREAM SAUCE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Lewis Estate in Bedford, Texas in 1982.
Ingredients
- 1 cup heavy cream shopping list
- 3 tablespoon Amaretto shopping list
- 1 cup butter cold and chipped into pieces shopping list
- 2 pounds catfish fillets shopping list
- 1/2 teaspoon sea salt shopping list
- 1/4 teaspoon cayenne pepper shopping list
- 1/8 teaspoon paprika shopping list
- 1/2 cup butter melted shopping list
- 1/4 cup dry white wine shopping list
- 2 tablespoons fresh lemon juice shopping list
- 2 tablespoons butter shopping list
- 1/4 cup pecan halves shopping list
How to make it
- Slowly reduce cream and Amaretto together until approximately 6 tablespoons remain.
- Slowly add butter a few chips at a time swirling pan constantly to incorporate butter into cream.
- Continue swirling until all the butter has been added but do not boil.
- Keep warm and prepare as close to serving time as possible.
- Preheat oven to 450 then season catfish with salt and cayenne then sprinkle with paprika.
- Place in a baking dish then add melted butter, wine and lemon juice.
- Bake uncovered for 7 minutes.
- Place cooked catfish on a serving platter and top with cream sauce and sautéed pecans.
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