Catfish with Mustard and Cream Sauce
- 1 cup heavy cream*
- 1 Tbs Dijon mustard
- 1/2 tsp fresh ground pepper
- 4 Mississippi catfish fillets
- 1 Tbs lemon juice
- chopped parsley
- In a large skillet, combine heavy cream, mustard, pepper, and catfish. Bring to a boil. Reduce heat and cover, cook 10-15 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.
Recipe courtesy of the National Fisheries Institute
Substitution Tip: For light cuisine, substitute 1 cup lowfat milk or ˝ cup milk and ˝ cup white wine
Calories from Fat 211 (66%)
(36%)Total Fat 23g
(49%)Saturated Fat 10g
Polyunsaturated Fat 3g
Monounsaturated Fat 9g
Total Carbohydrate 2g
(1%)Dietary Fiber 0g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.