I found this recipe many years ago, although it was based on boneless, skinless chicken breasts. However, we're fish lovers and the catfish seemed a natural replacement for the chicken. We like to serve this with some sort of beans -- black or white. The sauce has a little bit of piquancy, and something mild, like beans, balances the flavors. Depending how much you cook down the sauce, there is enough for up to two more fillets.