1 tablespoon butter
1/4 cup dry white wine
6 small catfish fillets (1 1/2 pounds total)
1/4 teaspoon salt
1/8 teaspoon pepper
Heat oven to 375.
Rub baking pan large enough to hold fish fillets in single layer with butter. Add win. Place fish in pan. Sprinkle with salt and pepper. Cover with aluminum foil.
Bake in 375 oven for 20 minutes or until fish is easily flaked with a fork. Place cooked fish on a bed of cooked yellow rice if you wish. Spoon sauce over top.
Sauce
1 pint half-and-half
1 fresh poblano chile, seeded, in 1-inch pieces
1 sweet red pepper, seeded and cut into 1-inch pieces
1 medium-size onion, diced
1 clove garlic, cut in half
1/4 teaspoon dried tarragon
1 tablespoon all-purpose flour
1/2 teaspoon salt
Combine half-and-half, poblano, red pepper, onion, garlic and tarragon in medium-size pot. Bring to boiling. Reduce heat; simmer 25 minutes or until vegetables are tender. Pour into blender; add flour and salt. Puree; return to pot. Keep warm.
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