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!
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
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
Instructions
Pat the catfish fillets dry with a paper towel, then season both sides with salt and black pepper.
Lightly dredge the fillets in all-purpose flour, shaking off any excess.
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.
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.
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.
Pour in the dry white wine and simmer for 2-3 minutes, allowing the alcohol to cook off.
Stir in the chicken stock and let it simmer for another 2 minutes, reducing slightly.
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.
Return the catfish fillets to the skillet, spooning some sauce over the top. Cook for an additional 2 minutes to warm the fillets through.
Garnish with chopped fresh parsley and serve immediately. This dish pairs well with rice, mashed potatoes, or steamed vegetables.
Nutrition Facts
Calories |
370 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.4 g | 29% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 98 mg | 33% | |
| Sodium | 566 mg | 25% | |
| Total Carbohydrate | 11.5 g | 4% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 2.7 g | ||
| Protein | 23.9 g | 48% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 33 mg | 3% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 621 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
