| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats |
New Orleans |
Shelf life, Shelf3 |
1 |
servings |
INGREDIENTS
| 1 |
|
8 oz. catfish fillet |
| 2 |
tb |
Butter |
| 1 |
tb |
Old Bay seasoning |
| 1 |
tb |
Onion; chopped |
| 1 |
tb |
Tomato; chopped |
| 1 |
tb |
Green pepper; chopped |
| 1/4 |
c |
Cooked crawfish tail meat |
| 1 |
ds |
Tabasco |
| 1 |
|
Splash white wine |
| 1/2 |
|
Lemon juice only |
INSTRUCTIONS
Heat butter in a nonstick skillet. Season catfish fillet with Old Bay
seasoning. Saute on low heat about 3 minutes each side. Remove. Add
onion, tomato, green pepper, crawfish tails, Tabasco, white wine, and
lemon juice. Saute mixture and serve over fish.
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