Cajun Catfish Supreme (Can Substitute Trout or Even Chicken)

An absolutely delicious and elegant dish that may be deemed gourmet with minimal effort. If substituting boneless chicken breast, it's best to pound to a thin and even thickness. Also, if using very thin fish fillets, decreasing baking time may be advised. This can be halved quite successfully. I was lucky enough to snag this from Southern Living yeeeeeears ago.

• Ready In: 1 hr
• Serves: 4-6

Ingredients

• 1 1⁄2 lbs catfish fillets, cut into strips
• 2  teaspoons  cajun  blackening seasoning
• 4  tablespoons mayonnaise
• 1  cup  sliced fresh mushrooms (can substitute canned, drained)
• 8  tablespoons butter, divided
• 1⁄2 cup  chopped fresh parsley
• 1  cup  sliced green onion
• 1  lb  peeled shrimp
• 2 (10 3/4ounce) cans  condensed  cream of shrimp soup

Directions

1. Sprinkle catfish with blackened seasoning.
2. Spread catfish with mayonnaise.
3. Place in shallow dish; cover and refrigerate for 1 hour.
4. In a large skillet, heat 4 tablespoons butter until begins to sizzle.
5. Sear fish until golden, turning once.
6. Transfer to 9x13 baking pan in a single layer.
7. In a different skillet, heat 4 tablespoons butter, cook and stir mushrooms until golden.
8. Stir in parsley, green onions and shrimp.
9. Reduce heat to low and cook until shrimp are just pink through and through.
10. Stir in soup and blend well; turn off heat.
11. Ladle over fish (or chicken) in baking dish.
12. Preheat oven to 375 degrees and bake 30 minutes. (Reminder if fillets are thin, reduce cooking time).