Poached Cajun Catfish

Name: Poached Cajun Catfish
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Creole, Cajun
Ingredients: 1 teaspoon butter; 1 teaspoon Creole seasoning (such as Tony Chacheres); 680 grams farm-raised catfish fillets; 4 garlic cloves, crushed; 355 milliliters Riesling or other slightly sweet white wine; 118 milliliters finely chopped shallots

Poached Cajun Catfish requires around 45 minutes from start to finish. For $3.77 per serving, you get a main course that serves 4. One portion of this dish contains around 26g of protein, 11g of fat, and a total of 290 calories. Head to the store and pick up shallots, creole seasoning, farm-raised catfish fillets, and a few other things to make it today. It is a good option if you're following a gluten free, primal, and pescatarian diet. This recipe is typical of Creole cuisine.

Instructions

Sprinkle fish with seasoning.

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Seasoning

Fish

Melt the butter in a large nonstick skillet coated with cooking spray over medium-high heat.

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Cooking Spray

Butter

Equipment you will use

Frying Pan

Add the shallots and garlic; saut 3 minutes.

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Shallot

Garlic

Add wine; bring to a boil.

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Wine

Add fish; cover, reduce heat, and simmer 16 minutes or until the fish flakes easily when tested with a fork.

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Fish

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.

Ingredients you will need

Fish

Equipment you will use

Spatula

Sieve

Bowl

Equipment

Ingredients

Servings:

1teaspoon

butter 1teaspoon

Creole seasoning (such as Tony Chachere's)680grams

farm-raised catfish fillets 4

garlic cloves, crushed 355milliliters

Riesling or other slightly sweet white wine 118milliliters

finely chopped shallots

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Catfish on the menu? Try pairing with Pinot Grigio, Gruener Veltliner, and Pinot Noir. 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. You could try Zind-Humbrecht Calcaire Pinot Gris. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 46 dollars per bottle.