Lafitte’s Landing Catfish Frangelica
2 pound Catfish fillets(5-7ounce ea)
Cayenne pepper to taste
1/2 c Butter or margarine,melted
2 T Lemon juice
2 T Butter
Salt to taste
Paprika for color
1/4 c Dry white wine
1/4 c Pecan halves
FRANGELICA BUTTER SAUCE
1 c Heavy cream
1 c Butter,cold chipped
3 T Frangelica liqueur
.
-
Thaw frozen fish according to package directions.
-
Prepare Frangelica Butter Sauce.
-
Season catfish with salt and cayenne, sprinkle with paprika and place in
baking dish. -
Add melted butter, wine and lemon juice.
-
Bake uncovered in preheated 450’F. oven 5 to 7 minutes (do not overcook).
-
Place on serving platter and top with Frangelica Butter Sauce and pecans
sauteed in 2 Tablespoons butter.
Frangelica Butter Sauce
-
In medium saucepan, slowly reduce cream and Frangelica together until
approximately 6 tablespoons remain. -
Slowly add butter, a few chips at a time, swirling pan constantly to
incorporate butter into cream (do not stir); continue swirling until all
butter has been added.