Aurora Catering's

Bronzed Catfish

Yield - 18 Dinner servings

Ingredients
18 - 5 -7 OZ * IQF CATFISH FILLETS
2 TBSP HOUSE SEASONINGS (See Recipe)

Sauce
1/2 LB BUTTER (Melted)
1 TBSP LEMON JUICE
1 CUP CHARDONNAY

Method

Allow the catfish to thaw to a semi-frozen state, then place the fillets in a large stainless steel bowl. Sprinkle the fillets with the house seasonings, evenly coat the fillets with the seasonings (this is very important.) Dredge the fillets through the butter sauce and arrange on a parchment lined baking sheet. Since the catfish have not completely defrosted they may be re-frozen at this time with little loss of flavor and texture. Cover with film and freeze.

When ready to cook, thaw the fish in the refrigerator overnight and set the oven to broil. Remove the film and add the wine to the pan. Place the pan in the highest part of the oven and broil for 15 minutes or until the wine reduces and fillets turn a golden bronze color.

Plate Presentation

Choose a 2 inch hotel pan, and arrange the fillets in a fallen domino fashion on top of a bed of saffron or Spanish rice. Garnish with shallot confetti.

Chef's Notes:

I like to use chardonnay for this recipe because it has a buttery-smooth flavor. Most chardonnay's are aged in charred oak barrels, this also tend to give the wine a smoky flavor.

This is also a great recipe to use for a dinner or buffet appetizer. Use the 3 ounce and under fillets, or cut larger fillets into fingerlings.

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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright 1995 Aurora Catering, Inc. All rights reserved.
Revised: May 21, 2012