Catfish with duxelles baked in paper
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Catfish with duxelles baked in paper
  Catfish    Fish  
Last updated 6/12/2012 1:12:36 AM. Recipe ID 40638. Report a problem with this recipe.
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      Title: Catfish with duxelles baked in paper
 Categories: Fish
      Yield: 4 Servings
 
MMMMM--------------------------DUXELLES-------------------------------
      2 tb Butter or margarine
      5 tb Chopped onion
    1/4 lb Mushrooms; finely chopped

MMMMM----------------------------FISH---------------------------------
      1 lb Catfish fillets
           Salt and pepper
      1    -(up to)
      2 tb Lemon juice
      2 tb Minced parsley
           Parchment paper or aluminum
           -foil
 
   In saucepan, melt butter; add onion and cook on low heat 4 minutes.
  Add mushrooms and cook on medium-high heat. Stir frequently, and cook
  until moisture has evaporated. Add sprinkle of salt and pepper.
  
   Divide fish into 4 servings; sprinkling both sides with salt and
  pepper. With skin side down, squeeze lemon juice generously all over
  fish. Sprinkle parsley evenly over all. Cut or tear paper or foil
  into 14x10-inch pieces. Coat center of each piece generously with
  butter or margarine. Put fish in the center of each piece. Sprinkle
  mushrooms on top of all pieces. Fold paper over fish and fold across
  center, drugstore style. Turn ends up twice. Set packages on oven
  rack in preheated 400-degree oven for 12-14 minutes. If using
  parchment paper, the fish is served in the paper, which is cut open.
  If using foil, remove foil before serving fish.
  
   Fish wrapped in parchment paper can also be cooked in the microwave.
  But don't do it with foil-wrapped fish. Put two packages of fish on a
  microwave safe place and microwave on high for 6 minutes. Repeat with
  other packets. Let stand 1 minute before cutting open to serve.
  
  MEMPHIS COMMERCIAL APPEAL FOOD
  
  SECTION
  
  From a collection of my mother's (Judy Hosey) recipe box which
  contained lots of her favorite recipes, clippings, etc.  Downloaded




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Recipe ID 40638 (Apr 03, 2005)

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