 |
| Preparation |
Sauté onion, green onions, and peppers in
butter until soft, leaving as much color to the peppers as possible. Add bay leaf,
parsley and garlic and continue to simmer until all vegetables are tender. Add wine
and simmer for two minutes. Add shrimp and cook for an additional fifteen
minutes. Remove from heat and fold in crabmeat.
Season catfish fillets with lemon pepper and grill until done.
Place on serving dish and spoon two large spoonfuls of sauce over fillets. Garnish
with lemon and parsley and serve with a baked potato & salad.
Enjoy! |
|
Grilled
Fillets Frances
Ingredients
| 1 |
pound |
butter |
| 1 |
large |
onion |
| 3 - 4 |
each |
green onions (tops only), chopped |
| 1 |
pod |
garlic, chopped |
| 1 - 2 |
bunches |
Italian parsley, chopped |
| 1 |
each |
red bell pepper, chopped |
| 1 |
each |
green bell pepper, chopped |
| 1 |
each |
yellow bell pepper, chopped |
| 2 - 4 |
each |
bay leaves |
| 1 |
cup |
Chardonnay |
| 5 |
pounds |
peeled shrimp (deveined, 70 - 90 count) |
| 1 |
pound |
lump crabmeat |
| 3 |
5 oz |
catfish fillets |
|
