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Yield: 8 servings
| 8 | | Large catfish filets |
| 1 | cups | Lime/lemon juice |
| 1½ | tablespoon | Cayenne pepper flakes |
| 1 | teaspoon | Basil crushed |
| 2 | | Garlic cloves finely minced |
| ½ | cups | Chablis wine |
| ¼ | cups | Corn or peanut oil |
| ½ | teaspoon | Dried tarragon |
| 2 | tablespoon | Cider vinegar |
| 2 | tablespoon | Chopped scallion greens |
| 2 | tablespoon | Fresh ground black pepper |
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Cover and refrigerate for 8-24 hours. Turn every 4-6 hours. You may either broil these in your oven or upon your grill. I prefer them grilled over coals from hickory, oak, & citrus wood. The combination is excel -lent as it presents a subtle enhancement of the fish it
Your CAJUN CATFISH A LA DON* is ready. Good luck!
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