Catfish bienville
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Catfish bienville
  Catfish    Creole    Fish    Seafood  
Last updated 6/12/2012 12:46:51 AM. Recipe ID 7310. Report a problem with this recipe.
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      Title: Catfish bienville
 Categories: Creole, Fish, Seafood
      Yield: 8 Servings
 
      2 lb Catfish fillets(4-5oz ea)
      1 tb Lemon juice
    1/8 ts White pepper
      1 x  Cherry tomatoes(opt)
      1 tb Butter or margarine,melted
      1 ts Salt
      1 x  Parsley sprigs(opt)

MMMMM----------------------BIENVILLE SAUCE---------------------------
      3 ea 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
 
  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.
 




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Recipe ID 7310 (Apr 03, 2005)

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