6 oz catfish filet
3 tbsp olive oil
1 tbsp Tones Cajun Blend Seasoning
¼ cup white wine
3 oz shrimp stock
3 tbsp Paula Deen Lemon Dill finishing butter
Clean and dry catfish filet, Drizzle 1 tbsp olive oil on catfish, then dust with Tones Cajun Seasoning. Heat skillet with 2 tbsp olive oil and blacken on both sides (about 2 minutes each). Remove fish from pan and place in oven at 250 degrees to keep warm. Add ¼ cup white wine to skillet and reduce by ½. Add shrimp stock boil and juice of lemon. Whisk in Paula Deen Lemon Dill finishing butter. Serve sauce over fish.
Recipe Courtesy of Paula Deen