Catfish in Black Peppercorn Sauce

Catfish in Black Peppercorn Sauce Recipe with Fettuccine and White Wine

Preparation time: 15 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Catfish in Black Peppercorn Sauce is a delicious and flavorful dish that combines the delicate taste of catfish with the bold flavors of black peppercorn and white wine. This recipe is perfect for a special dinner or a weeknight meal that will impress your family and friends.

History

This recipe is a modern twist on a classic French dish that traditionally uses veal or chicken. The use of catfish in this recipe adds a unique and delicious flavor that pairs perfectly with the peppercorn sauce. The combination of creamy sauce and tender catfish is sure to become a favorite in your household.

Ingredients

2 tsp butter
3 green onions, minced
2 tsp coarse ground black pepper
0.5 cup dry white wine
3 U.S. Farm-Raised catfish fillets, cut in thin strips
0.75 cup milk
0.75 cup whipping cream
0.25 tsp nutmeg
0.5 tsp salt
1 tsp fresh lemon juice
8 oz (227 g) fettuccine, cooked and drained
Chopped parsley or chives to garnish

How to prepare

1. Melt butter in a heavy skillet over medium heat. Cook the onions and pepper for 1 minute.
2. Add the wine and Catfish strips, gently stirring to coat the Catfish on all sides. Add the milk, cream, nutmeg, and salt, and continue stirring.
3. Constantly stir while adding the lemon juice and allowing the sauce to thicken. Check the seasonings and adjust if needed. Serve immediately by tossing with the fettuccine. Sprinkle each serving with parsley or chives.

Variations

Substitute the catfish with another white fish such as tilapia or cod.
Add diced tomatoes or bell peppers to the sauce for added flavor and texture.
Use whole wheat fettuccine for a healthier twist on this classic dish.

Cooking Tips & Tricks

Be sure to cut the catfish fillets into thin strips to ensure they cook quickly and evenly.

- Use a heavy skillet to cook the sauce, as it will help to evenly distribute the heat and prevent burning.

- Adjust the amount of black pepper to suit your taste preferences. If you prefer a milder sauce, reduce the amount of pepper used.

Serving Suggestions

Serve the Catfish in Black Peppercorn Sauce over a bed of cooked fettuccine for a complete and satisfying meal. Garnish with chopped chives or parsley for a pop of color and freshness.

Cooking Techniques

The key to this recipe is to constantly stir the sauce while it thickens to prevent burning and ensure a smooth and creamy texture. Be sure to cook the catfish strips until they are just cooked through to maintain their tender texture.

Ingredient Substitutions

If you don't have white wine on hand, you can substitute with chicken or vegetable broth. You can also use half-and-half instead of a combination of milk and cream for a lighter sauce.

Make Ahead Tips

You can prepare the sauce ahead of time and store it in an airtight container in the refrigerator for up to 2 days. When ready to serve, simply reheat the sauce and cook the catfish strips as directed.

Presentation Ideas

Serve the Catfish in Black Peppercorn Sauce in individual pasta bowls for an elegant presentation. Garnish with a sprinkle of chopped chives or parsley for a touch of color.

Pairing Recommendations

Pair this dish with a crisp white wine such as Sauvignon Blanc or Chardonnay to complement the flavors of the peppercorn sauce. A side salad or steamed vegetables would also be a great accompaniment.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the sauce in a saucepan over low heat, stirring occasionally. Cook the catfish strips in the sauce until heated through.

Nutrition Information

Calories per serving

This recipe contains approximately 400 calories per serving.

Carbohydrates

This recipe contains approximately 35 grams of carbohydrates per serving.

Fats

This recipe contains approximately 25 grams of fat per serving.

Proteins

This recipe contains approximately 20 grams of protein per serving.

Vitamins and minerals

Catfish is a good source of vitamins B12 and D, as well as minerals such as selenium and phosphorus.

Alergens

This recipe contains dairy (butter, milk, cream) and wheat (fettuccine). It may also contain fish allergens.

Summary

This recipe is a good source of protein and essential vitamins and minerals. It is relatively high in fat and carbohydrates, so it should be enjoyed in moderation as part of a balanced diet.

Summary

Catfish in Black Peppercorn Sauce is a delicious and elegant dish that is perfect for a special occasion or a weeknight meal. The creamy sauce and tender catfish pair perfectly with the bold flavors of black peppercorn and white wine. Enjoy this dish with a side of fettuccine and a glass of white wine for a complete and satisfying meal.

How did I get this recipe?

The first time I saw this recipe, I was immediately drawn to it. It was a hot summer day and I had decided to take a walk to the local farmer's market to pick up some fresh produce for dinner. As I browsed through the stalls, I came across a small booth run by an elderly lady who was selling a variety of homemade sauces and marinades. One particular jar caught my eye - it was labeled "Catfish in Black Peppercorn Sauce".

Intrigued, I struck up a conversation with the lady and she told me that the recipe had been passed down through generations in her family. She explained that it was a simple yet flavorful dish that highlighted the delicate taste of catfish, while the black peppercorns added a subtle kick to the sauce.

I knew I had to try it for myself, so I purchased a jar of the sauce and headed home to prepare it for dinner that evening. As I cooked the catfish in the black peppercorn sauce, the aroma filled my kitchen and I knew I had stumbled upon something truly special.

The first bite was a revelation - the catfish was perfectly cooked and the sauce had a rich, complex flavor that danced on my taste buds. I was hooked.

Over the years, I have made this recipe countless times, tweaking it here and there to suit my own tastes. I have served it to friends and family, who always rave about it and ask for the recipe. It has become a staple in my culinary repertoire, a dish that never fails to impress.

I often think back to that hot summer day at the farmer's market, where I first discovered the recipe for Catfish in Black Peppercorn Sauce. It reminds me of the joy of discovering new flavors and the importance of preserving family traditions.

As I continue to cook and experiment in the kitchen, I am grateful for the lessons I have learned from the various people and places that have shaped my culinary journey. Each recipe tells a story, a story of love, tradition, and the simple pleasures of sharing a delicious meal with those we hold dear.

And so, I will continue to cook and create, adding my own twist to old classics and discovering new favorites along the way. After all, the beauty of cooking lies in its ability to bring people together, to create memories, and to celebrate the joys of life one delicious bite at a time.