Catfish in Wine with Broiled Scallion Butter Sauce
Elevate your seafood dinner with this stunning Catfish in Wine with Broiled Scallion Butter Sauce, a dish that perfectly balances sophistication and simplicity. Tender catfish fillets are gently poached in a fragrant blend of dry white wine and savory stock, ensuring a flaky, melt-in-your-mouth texture. The fillets are then broiled with a golden, buttery crust for added richness and topped with a luscious scallion-infused butter sauce brightened with fresh lemon juice. Easy enough to whip up on a weeknight yet elegant enough for special occasions, this recipe pairs beautifully with steamed vegetables, rice, or a slice of crusty bread. Bursting with vibrant flavors and featuring minimal prep time, it's the perfect centerpiece for a seafood lover’s table.
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Recipe Information
Ingredients
- 4 pieces Catfish fillets
- 1 cup Dry white wine
- 1 cup Fish or vegetable stock
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 6 tablespoons Unsalted butter
- 4 stalks Scallions (green onions), finely chopped
- 2 tablespoons Lemon juice
- 1 tablespoon Olive oil
- 1 tablespoon Fresh parsley, finely chopped (optional, for garnish)
Instructions
Preheat your broiler to high and position a rack about 6 inches from the heat source.
Rinse the catfish fillets under cold water and pat them dry with paper towels. Season both sides with salt and black pepper.
In a large, deep skillet, combine the white wine and fish or vegetable stock. Heat over medium-high heat until it begins to simmer gently.
Add the catfish fillets to the skillet in a single layer and reduce the heat to low. Cover and poach the fish for 8-10 minutes, or until the fillets are opaque and flake easily with a fork. Remove the fillets carefully with a slotted spatula and keep warm on a serving platter.
In a saucepan over medium heat, melt 4 tablespoons of butter. Add the chopped scallions and cook for 2 minutes until they soften and become fragrant.
Remove the scallion butter from heat and stir in the lemon juice. Set aside.
In a small bowl, combine the remaining 2 tablespoons of butter with the olive oil. Spread this mixture evenly over the top of the poached catfish fillets.
Place the buttered catfish fillets under the broiler for 2-3 minutes or until the tops are golden and lightly crisped.
Drizzle the scallion butter sauce over the broiled fillets and garnish with fresh parsley, if desired.
Serve immediately with your choice of sides, such as steamed vegetables, rice, or crusty bread.
Nutrition Facts
Calories |
347 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.1 g | 30% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 718 mg | 31% | |
| Total Carbohydrate | 3.9 g | 1% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 1.4 g | ||
| Protein | 20.0 g | 40% | |
| Vitamin D | 5.3 mcg | 26% | |
| Calcium | 37 mg | 3% | |
| Iron | 0.8 mg | 5% | |
| Potassium | 482 mg | 10% | |
*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.
