Prep 5 mins
Cook 25 mins
This catfish entree is elegant and easy to prepare. I serve it with noodle casserole with four Italian cheeses, sauteed fresh vegetables, and a wedge of iceberg lettuce with homemade 1000 dressing.
- 4 large catfish fillets
- 1⁄4 cup dry white wine
- salt & fresh ground pepper
- 1⁄4 cup butter, room temperature
- 1⁄4 cup mayonnaise
- 1 teaspoon Worcestershire sauce
- 1⁄2 teaspoon Tabasco sauce
- 4 scallions, chopped, white parts and some green
- Hungarian paprika
- Heat the oven to 350 degrees.
- In a baking pan, place the catfish filets, pour the wine over them, then salt and pepper.
- Bake, covered for 20 minutes and remove from oven.
- Turn on the broiler.
- Mix together the sauce ingredients, and top each filet with 1/4 of the mixture.
- Sprinkle on paprika.
- Broil until the topping is golden brown.
Great recipe, 4got butter and paprika, but the mayo, worcestershire, hot sauce (oh yeah and I used hot sauce instead) combo was excellent. I believe I overcooked the fish b/c it just completely broke apart, other than that love this recipe!!!!!
I had some catfish in the fridge that I needed to cook tonight and I wanted to make something different than the usual fried or baked. This recipe sounded interesting so I thought I'd give it a try. I"m so glad I did. It was like eating restaurant food.
I served it with mashed potatoes (got that from another reviewer) and steamed snap peas. I used 1.5 times the amount of wine so that we would have extra sauce. We used the sauce on the potatoes. This was really good. I'm going to put this one in my special recipe file. Thank you so much.
Great recipe!... but found I needed to reduce the wine after baking. Fortunately, I had baked the fish in a broiler/oven/stovetop safe pan and was able to just put the skillet on the stove for a few minutes on high to reduce the wine to nearly nothing. Perhaps the recipe imagines that we'll remove the fish fillets from the pan before broiling, but in my case I was not going to... consequently I didn't want that much liquid leftover before adding the mayo topping. Next time I'll try baking without covering and see how that goes.
The only change I made to the topping was that I substituted Sriracha sauce for the Tabasco. I'm not a fan of the vinegar taste of Tabasco and Sriracha is commonly used with mayo to make Dynamite sauce for sushi. So it's a natural combo. I served it over brown rice and there was plenty of buttery sauce leftover in the pan after broiling to spoon over the fish and rice.
This was absolutely delicious. A great recipe to turn a nice healthy catfish fillet into something smothered in mayo and butter. How can you go wrong with that? Hubby and I were om-nom-nom over this and I'll be cooking this a lot in the future. Thanks for the fantastic recipe. :)