Catfish Fillets in White Wine and Mushroom Sauce
Elevate your seafood dinner game with these delectable Catfish Fillets in White Wine and Mushroom Sauce. This recipe combines tender, golden-browned catfish fillets with a creamy, savory sauce made from sautéed mushrooms, fragrant shallots, and a splash of dry white wine. The addition of chicken stock and heavy cream creates a luxurious, velvety texture, while a garnish of fresh parsley brings a burst of brightness. Ready in just 30 minutes, this dish is perfect for a weeknight indulgence or an elegant dinner party centerpiece. Serve it with fluffy rice, buttery mashed potatoes, or crisp steamed vegetables for a complete and satisfying meal. Harness the rich flavors of this restaurant-quality dish right in your own kitchen!
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Ingredients
- 4 pieces catfish fillets
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium (finely chopped) shallot
- 2 cloves (minced) garlic
- 8 ounces (sliced) mushrooms
- 0.5 cup dry white wine
- 0.5 cup chicken stock
- 0.33 cup heavy cream
- 2 tablespoons (chopped) fresh parsley
Directions
Step 1
Pat the catfish fillets dry with a paper towel, then season both sides with salt and black pepper.
Step 2
Lightly dredge the fillets in all-purpose flour, shaking off any excess.
Step 3
Heat the olive oil in a large skillet over medium heat. Cook the fillets for about 3-4 minutes per side, or until golden brown and cooked through. Remove the fillets from the skillet and set them aside on a plate.
Step 4
In the same skillet, add the butter and melt it over medium heat. Add the chopped shallot and minced garlic, and sauté until softened and fragrant, about 2 minutes.
Step 5
Add the sliced mushrooms to the skillet and cook for 5-6 minutes, stirring occasionally, until the mushrooms release their liquid and begin to brown.
Step 6
Pour in the dry white wine and simmer for 2-3 minutes, allowing the alcohol to cook off.
Step 7
Stir in the chicken stock and let it simmer for another 2 minutes, reducing slightly.
Step 8
Reduce the heat to low and stir in the heavy cream. Let the sauce cook for 2-3 minutes until it thickens slightly. Adjust seasoning with salt and pepper if needed.
Step 9
Return the catfish fillets to the skillet, spooning some sauce over the top. Cook for an additional 2 minutes to warm the fillets through.
Step 10
Garnish with chopped fresh parsley and serve immediately. This dish pairs well with rice, mashed potatoes, or steamed vegetables.
Nutrition Facts
| Serving size | (1148.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1590.3 |
| Total Fat 101.4g | 0% |
| Saturated Fat 38.7g | 0% |
| Polyunsaturated Fat 6.4g | |
| Cholesterol 431.8mg | 0% |
| Sodium 3004.4mg | 0% |
| Total Carbohydrate 47.4g | 0% |
| Dietary Fiber 5.4g | 0% |
| Total Sugars 10.5g | |
| Protein 93.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 124.2mg | 0% |
| Iron 5.6mg | 0% |
| Potassium 2536.4mg | 0% |
Source of Calories