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CATFISH WITH HERBED LEMON CREAM
Pick up some crunchy coleslaw and corn bread to go with the fish. Bourbon-spiked
sweetened peaches with vanilla ice cream are a nice dessert.
1/4 cup yellow cornmeal
2 teaspoons chopped fresh thyme
1 teaspoon grated lemon peel
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon vegetable oil
2 6-ounce catfish fillets
6 tablespoons whipping cream
1 tablespoon fresh lemon juice
Combine cornmeal, thyme, lemon peel, 1/2 teaspoon salt, and 1/2 teaspoon ground
black pepper in bowl. Reserve 1 teaspoon seasoning mixture.
Heat oil in heavy large nonstick skillet over medium-high heat. Brush fish on
both sides with 1 tablespoon cream; coat on both sides with seasoning mixture in
bowl. Add to skillet and cook until golden brown and cooked through, about 3
minutes per side. Transfer fish to 2 plates. Stir lemon juice into same skillet,
scraping up browned bits. Stir in reserved 1 teaspoon seasoning mixture. Whisk
in remaining 5 tablespoons cream. Boil until slightly thickened, about 1 minute.
Season sauce with salt and pepper. Spoon sauce over fish.
Makes 2 servings; can be doubled.
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