Buttery Catfish With Creamy Shallot Sauce

1. 1

   Pat the fish dry and lightly salt.

2. 2

   Heat olive oil over medium-high heat and saute shallot about 30 seconds.

3. 3

   Add butter. When the butter is completely melted add the catfish.

4. 4

   Let fry about 4 minutes on each side. If the fish is really sticking to the pan, it's probably not ready to flip yet.

5. 5

   Remove the fish from the skillet.

6. 6

   Turn heat down to medium and add lemon juice.

7. 7

   Scrape up the crispy bits from the bottom of the pan then add coconut milk. Let boil about 3 minutes, stirring occasionally, until sauce thickens. Pour over catfish. Garnish with chives or some other fresh herb.

* Per serving · 4 servings · Values may vary.

No additional tips available.