[b-man]

Baked Catfish with Amaretto Cream Sauce

Makes 6 servings

Ingredients:

Amaretto Cream Sauce:

1 cup heavy cream
3 tablespoon Amaretto liqueur
1 cup butter, cold, chipped into pieces

Catfish:

2 pounds catfish fillets, 5 to 7ounces 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

Preparation:

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, sauté 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 sautéed pecans.