| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | American | Creole, Fish, Seafood | 8 | Servings |
INGREDIENTS
| 2 | lb | Catfish fillets(4-5oz ea) |
| 1 | tb | Lemon juice |
| 1/8 | ts | White pepper |
| Cherry tomatoes(opt) | ||
| 1 | tb | Butter or margarine,melted |
| 1 | ts | Salt |
| Parsley sprigs(opt) | ||
| 3 | Bacon slices,chopped | |
| 1/3 | c | Chopped green onions(w/tops) |
| 2 | c | Milk |
| 1/4 | c | Sherry |
| 1/2 | lb | Shrimp,cooked,drained |
| 1/4 | ts | White pepper |
| 2 | tb | Butter or margarine |
| 1/4 | c | Flour,all-purpose |
| 8 | oz | American cheese,small pieces |
| 1 | cn | Mushrooms,sliced(4oz) |
| 1/4 | ts | Worcestershire sauce |
| 1 | ds | Hot pepper sauce |
INSTRUCTIONS
BIENVILLE SAUCE 1. Thaw frozen fish according to package directions. 2. Prepare Bienville Sauce; keep warm. 3. Place fillets on well-greased rack of broiler pan. 4. Combine butter, lemon juice, salt and pepper; brush fillets with butter mixture. 5. Broil 6 inches from heat for 8 minutes, or until fish flakes easily when tested with fork. 6. Remove fish to warm serving platter; spoon Bienville Sauce over fillets. 7. Garnish with parsley and cherry tomatoes if desired. *** BIENVILLE SAUCE *** 1. In medium skillet, cook bacon and onion until bacon is light brown. 2. Add butter and flour; cook over low heat, stirring constantly, until mixture is smooth (do not brown flour). 3. Add milk gradually, making a smooth paste; cook over low heat until thickened and bubbly. 4. Add cheese; continue cooking over low heat until cheese melts. 5. Stir in remaining ingredients. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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