Catfish Fillets In Ginger Sauce
Catfish Fillets In Ginger Sauce might be a good recipe to expand your main course recipe box. This gluten free and dairy free recipe serves 1. One portion of this dish contains approximately 115g of protein, 33g of fat, and a total of 814 calories. From preparation to the plate, this recipe takes roughly 19 minutes. Head to the store and pick up wine vinegar, soy sauce, ground ginger, and a few other things to make it today. To use up the ground ginger you could follow this main course with the Ginger Cake with Crystallized Ginger Frosting as a dessert.
Instructions
In a 2-cup microwave-safe bowl, combine onion, oil and ginger.Microwave, UNCOVERED, on high for 1 1-1/2 minutes or until onions are tender.In a small bowl, combine cornstarch and water; blend until smooth.
Add in broth, soy sauce, vinegar and cayenne; mix well.Stir into onion mixture.Microwave, UNCOVERED, at 70% power for 3-4 minutes, stirring after each minute, until sauce comes to a boil.
Place catfish in a microwave-safe 3 quart dish.
Pour sauce over catfish.COVER and microwave 5 1/2 to 7 minutes or until the fish flakes easily with a fork.
Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir
Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Catfish Fillets. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The GIFFT by Kathie Lee Gifford Pinot Grigio with a 4.8 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.
GIFFT by Kathie Lee Gifford Pinot Grigio
GIFFT Pinot Grigio bursts with lively pear and tropical fruits, balanced by crisp acidity and an elegantly refined freshness. Featuring ripe stone fruit and citrus aromas, this wine showcases melon, nectarine and Meyer lemon flavors that finish light and refreshing.