Broiled Catfish Fillet with Lump Crabmeat Saute

Catfish continues to be one of these countries favorite fish, be careful not to overcook the fish and use only fresh crabmeat not frozen. 

Ingredients:
2 6-8 oz. catfish fillets 
Marinade: 
1 tablespoon olive oil 
1/2 teaspoon garlic powder 
1/2 teaspoon onion powder 
1 tablespoon lemon juice 
1/4 teaspoon paprika 
1/4 teaspoon black pepper 
1/4 teaspoon salt 
Sauce: 
2 tablespoons butter 
1 tablespoon lemon juice 
1/4 cup white wine 
1/2 teaspoon salt 
1/4 teaspoon black pepper 
1/4 teaspoon garlic powder 
1/4 teaspoon onion powder 
1 pound lump crabmeat 
 
Directions:
1. Combine catfish and all ingredients for marinade in a bowl and marinate fillets for several hours. 
2. Preheat oven to 350 degrees. 
3. Place fillets on a greased baking pan and broil in oven for about 12 minutes, until catfish is white and flaky. 
  
Sauce: 
1. Place all ingredients for sauce in a saute pan except the crabmeat. Simmer for 5 minutes. 
2. Gently stir in the lump crabmeat being careful not to break up the lumps. Saute for 2 more minutes. 
3. Top broiled catfish with crabmeat sauce. 
 
Yields 2 servings"
 
Recipe Compliments of Chef Patrick Mould.