Best 5 Catfish Fillets In White Wine Sauce Recipes
Indulge in a symphony of flavors with our exquisite Catfish Fillets in White Wine Sauce, a culinary masterpiece that promises a delightful journey for your taste buds. This delectable dish features tender catfish fillets enveloped in a creamy, aromatic white wine sauce, complemented by a medley of savory herbs and spices. Discover the perfect balance of tangy, buttery, and herbal notes that elevate the mild flavor of the catfish, creating a harmonious and unforgettable dining experience.
Alongside this signature recipe, our article offers a treasure trove of additional catfish culinary creations to tantalize your palate. Embark on a culinary adventure with our Southern Fried Catfish, where crispy golden-brown fillets are seasoned to perfection and served with a zesty remoulade sauce. Experience the bold and smoky flavors of our Grilled Catfish with Chipotle Butter, where the fish is slathered in a spicy-sweet glaze and cooked to perfection over an open flame.
For a lighter and healthier option, our Baked Catfish with Lemon and Herbs presents a delightful combination of bright citrus and aromatic herbs, resulting in a flaky and succulent fish dish. And for those who prefer a classic comfort food, our Catfish Stew is a hearty and flavorful delight, featuring tender catfish simmered in a rich tomato-based broth, brimming with vegetables and aromatic spices.
No matter your culinary preferences, our diverse selection of catfish recipes guarantees an extraordinary dining experience. From the elegant Catfish Fillets in White Wine Sauce to the comforting Catfish Stew, each dish is a testament to the versatility and deliciousness of this remarkable fish. Prepare to be captivated by the culinary wonders that await you as you explore the depths of catfish cuisine.
CATFISH PICCATA
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Pat the fish dry and season with salt and pepper. Put the flour in a shallow bowl. Dredge the fish in the flour, shaking off the excess. Heat 1 tablespoon each butter and olive oil in a large nonstick skillet over medium-high heat. Add the fish and cook, turning once, until opaque, about 3 minutes per side. Transfer to a plate and cover with foil. Add the garlic to the skillet and cook, stirring, until just golden, about 30 seconds. Remove from the heat and add the wine, lemon zest and lemon juice. Return to the heat and cook, stirring, until the wine is slightly reduced, about 2 minutes. Season with salt and pepper. Meanwhile, toss the greens with 1 tablespoon olive oil, and salt and pepper to taste. Divide the fish among plates. Add the remaining 1 tablespoon butter to the sauce in the skillet and stir until melted. Pour the butter sauce over the fish. Wipe out the skillet. Heat the remaining 1 tablespoon olive oil in the skillet over high heat. Add the capers and parsley and fry until crisp, about 1 minute; sprinkle over the fish. Serve with the salad and lemon wedges.
CATFISH FILLETS IN WHITE WINE AND MUSHROOM SAUCE
This recipe comes from an old copy of "Cooking with Craig Clairborne and Pierre Franey". In my opinion, an elegant preparation without too much fuss. I don't have access to catfish myself, but use tilapia with excellent results. Basa or any other fine white fish fillet could be substituted.
Provided by FlemishMinx
Categories Catfish
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Pre-heat oven to 400°F.
- Wash fish fillets and pat dry; rub the bottom of a baking dish large enough to hold the fillets in one layer with 1 TBS of the butter.
- Arrange the fish in the baking dish then pour the wine over the fish.
- Scatter the mushrooms over all then salt and pepper to taste.
- Place in the oven and bake for 10 minutes.
- Meanwhile, melt the remaining 4 TBS butter in a saucepan and add the flour, using a whisk to blend completely, then add the milk and cook until thickened and smooth, whisking all the while (this should go pretty quickly!).
- After the fish have baked for 10 minutes, remove pan from the oven and very carefully pour the liquid into the white sauce (get as much of it as you can but it isn't necessary to get every last drop).
- Bring the contents of the saucepan once again to the boil, then reduce heat and simmer for 5 minutes, stirring as needed to prevent sticking (I whisk just about constantly).
- After this time, remove from heat and stir in the lemon juice, then pour the contents over the fish.
- Return fish to oven and bake an additional 10 minutes.
- To serve, sprinkle parmesan and parley over the top of each serving.
Nutrition Facts : Calories 355.2, Fat 23.1, SaturatedFat 9.7, Cholesterol 104.5, Sodium 191.6, Carbohydrate 5.2, Fiber 0.5, Sugar 0.9, Protein 27.6
BAKED CATFISH
Steps:
- Season fish with salt and pepper. Place fish in oval casserole dish. Melt 4 ounces butter in small sauce pan. Add wine and remaining ingredients, except the paprika. Simmer about 2 minutes. Remove from heat and spoon over fish. Now sprinkle paprika over fish. Bake fish in 375 degree oven for 10 to 12 minutes, or until the fish is done.
CATFISH WITH LEMON/BUTTER SAUCE
I created this recipe for a catfish cooking contest by modifying a recipe for shrimp and spaghetti, which I also developed. -Rita Futral, Ocean Spring, Mississippi
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6-8 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, melt butter over medium heat. Cook mushrooms and garlic, stirring occasionally, for 5 minutes. Add broth or wine, lemon juice, parsley, salt and pepper; cook 3 minutes, stirring occasionally. Add catfish, simmer, uncovered, for 6 to 8 minutes or until fish flakes easily with a fork. (Butter sauce will be thin.) Serve over spaghetti. Sprinkle with Parmesan cheese. Garnish with lemon and parsley if desired.
Nutrition Facts : Calories 379 calories, Fat 26g fat (13g saturated fat), Cholesterol 90mg cholesterol, Sodium 668mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 19g protein.
CARRIE'S CATFISH LARUE
Something new to do with catfish besides deep frying it! A yummy blend of tomatoes and italian seasonings make this a mild fish dish. Great if you don't care for that sometimes overpowering catfish taste. For a stronger fish flavor, try making the sauce separately and serving over grilled catfish!
Provided by Carrie Causey
Categories Seafood Fish Catfish
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- Place 1 tablespoon of oil in a heavy bottomed skillet over medium heat. Saute onion, green pepper, and carrot until golden brown; remove from the pan. Using the remaining 2 tablespoons of oil, sear all of the fillets on both sides. Lay all of the fillets into the skillet, sprinkle with salt, pepper, Italian seasoning, and garlic powder. Top with the sauteed vegetables, and pour on the diced tomatoes, tomato sauce, and white wine.
- Bring to a simmer, and cook gently until the sauce has thickened slightly, and fish flakes easily with a fork, about 10 minutes.
Nutrition Facts : Calories 313.1 calories, Carbohydrate 7.9 g, Cholesterol 71.2 mg, Fat 18.5 g, Fiber 1.9 g, Protein 24.9 g, SaturatedFat 3.7 g, Sodium 769.9 mg, Sugar 4.5 g
Tips:
- Choose Fresh Catfish Fillets: Select firm and plump catfish fillets with a mild, sweet aroma. Avoid fillets that have a slimy texture or an off-putting smell.
- Marinate the Catfish: Marinating the catfish fillets in a mixture of white wine, lemon juice, olive oil, and herbs enhances their flavor. It also helps to tenderize the fish and prevent it from becoming dry during cooking.
- Use a Non-Stick Pan: Cooking the catfish fillets in a non-stick pan prevents them from sticking and breaking apart. It also allows for easier flipping and ensures even cooking.
- Cook Over Medium Heat: Cooking the catfish fillets over medium heat prevents them from burning or overcooking. It also helps to preserve their delicate flavor and texture.
- Baste the Catfish: Basting the catfish fillets with the white wine sauce while they are cooking adds extra flavor and moisture. It also helps to create a golden-brown crust.
Conclusion:
Catfish fillets in white wine sauce is a simple yet elegant dish that showcases the delicate flavor of catfish. The combination of white wine, lemon juice, garlic, and herbs creates a light and flavorful sauce that perfectly complements the tender catfish fillets. This dish is a great choice for a weeknight meal or a special occasion dinner. Serve it with roasted vegetables, mashed potatoes, or rice for a complete and satisfying meal.
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