Grilled Catfish With Sweet Corn Sauce
by Chef Lucia Watson
This recipe, which I do on the grill once summer arrives, is open to all kinds of adaptations. Walleye, crappie, or bass works in place of catfish. Or in place of grilling, dust the fillets and pan fry them
in a bit of butter and oil.
4 catfish fillets
2 c. sweet corn
1 sm. onion, diced
2 tbsp. butter
2 c. cream
dash white wine
salt & pepper
1 red pepper, finely diced (about 1 cup)
1 tbsp. parsley, chopped
1 tbsp. chives, chopped
• Melt the butter in a heavy saucepan, add the onion and corn; cook over high heat, about 5 minutes.
• Add the white wine, cream, salt and pepper. Bring to a boil, then remove from the heat. Place half the mixture in a blender. Pulse blend until just chunky, then combine again with the remaining cream.
• Return to the heat and add the parsley and red pepper. Keep warm.
Grill the fish over low coals, place the fillets on plates, then spoon over the sauce. Serve with sliced heirloom tomatoes drizzled with olive oil and balsamic vinegar. Garnish with chives. Sauce For Fish