TUESDAY CAJUN CATFISH

THIS IS AN EASY ,YET DELICIOUS DISH. LEAVING PLENTY OF TIME FOR HOME WORK.

CAJUN CATFISH

CATFISH FILET'S(OR BASA, GROUPER, COD, ANY WHITE FISH WILL WORK WELL)

BLACKENING SEASONING

BUTTER

VEGETABLE OIL

HEAVY CREAM

SALSA

(PACE PICCANTE, OR WALMART BLACK BEAN AND CORN SALSA FOR A TWIST)

START BY COATING FISH IN BLACKING SEASONING

PAN COOK WITH BUTTER AND OIL(EQUAL PARTS)

IN SEPARATE SAUTE PAN , ADD SALSA AND HEAVY CREAM 1 PART SALSA,2 PARTS CREAM. BRING THE CREAM TO A RAPID BOIL, AND LET REDUCE DOWN UNTIL SAUCE BECOMES THICK.POUR OVER COOKED FISH. I RECOMMEND YELLOW RICE T0 ACCOMPANY THE FISH.

THIS DISH IS SO....EASY AND FLAVORFUL. THE HEAT DEGREE CAN BE CONTROLLED BY HOW MUCH SEASONING YOU PUT ON THE FISH AND BY BUYING MILD,MEDIUM OR HOT SALSA. THE BLACK BEAN SALSA WILL BE MILD.ENJOY!!!!!