Catfish with Mustard and Cream Sauce
Recipe courtesy of the National Fisheries Institute
Preparation facts
Yield: 4 servings
Ingredients
1 cup heavy cream*
1 Tbs Dijon mustard
1/2 tsp fresh ground pepper
4 Mississippi catfish fillets
1 Tbs lemon juice
chopped parsley
Directions
In a large skillet, combine heavy cream, mustard, pepper, and catfish.
Bring to a boil. Reduce heat and cover, cook 10-15 minutes or until catfish flakes easily.
Remove catfish from skillet, keep warm. Add lemon juice to cream mixture. Reduce liquid to
half over high heat or until mixture is thick enough to coat a spoon. Spoon sauce on serving
plate and place catfish on sauce. Garnish with chopped parsley. Serve immediately.
For light cuisine, substitute 1 cup lowfat milk or ½ cup milk and
½ cup white wine
Nutrition facts
Serving Size 1 serving
Calories 322
Calories from Fat 211 (66%)
% Daily Value*
36%Total Fat 23g
49%Saturated
Fat 9.7g
Polyunsaturated Fat 2.9g
Monounsaturated Fat 8.9g
39%Cholesterol 116mg
6%Sodium 143mg
15%Potassium 511mg
1%Total
Carbohydrate 2g
1%Dietary
Fiber 0.2g
Sugars 0g
Sugar Alcohols 0g
51%Protein 26g