Catfish with Mustard and Cream Sauce

1 cup heavy cream*
1 tbs Dijon mustard
1/2 tsp fresh ground pepper
4 Mississippi farm raised catfish fillets
1 tbs lemon juice
Chopped parsley

In large skillet, combine heavy cream, mustard, pepper and catfish. Bring to a boil. Reduce heat and cover; cook 10 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.

Makes 4 servings.

*For light cuisine, substitute 1 cup low-fat milk or 1/2 cup milk and 1/2 cup white wine.

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Cajun Country -- New Iberia, Louisiana