Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Baked Catfish With Amaretto Cream Sauce
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- #59651
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
Amaretto Cream Sauce
1 cup heavy cream
3 tablespoons amaretto liqueur
1 cup butter, cold, chipped into pieces
Catfish
2 pounds catfish fillets, 5 to 7 ounces each
sea salt, to taste
cayenne pepper, to taste
paprika for color
1/2 cup butter, melted
1/4 cup dry white wine
2 tablespoons fresh lemon juice
2 tablespoons butter
1/4 cup pecan halves
directions
Amaretto Cream Sauce: In medium saucepan, 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. Do not boil. Keep warm and prepare as close to serving time as possible.
Catfish: Preheat oven to 450 degrees F.
Season catfish with salt and cayenne, sprinkle with paprika and place in a baking dish. Add melted butter, wine and lemon juice. Bake uncovered oven 5 to 7 minutes (do not overcook).
While the fish is baking, saute the pecans in butter until browned. Be careful not to burn. Place cooked catfish on a serving platter and top with Amaretto Cream Sauce and sauteed pecans.
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nutrition data
779 calories, 72 grams fat, 5 grams carbohydrates, 26 grams protein per serving. This recipe is low in carbs.
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