Buttery Catfish in a Creamy Shallot Sauce

Source: www.marksdailyapple.com
Course: Dinner
Preperation time: 10min
Cooking Time: 10min
Serves: 2

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Ingredients

	Protein (g)	Carbs (g)	Fat (g)	Energy (KCal)
1/2 cup Coconut Milk(s)	0 0	0 0	0 0	0 0
1 Fresh Juice of a lemon	0 0	0 0	0 0	0 0
2 Fillet(s) Catfish	0 0	0 0	0 0	0 0
1 Fresh Shallot(s), Chopped	0 0	0 0	0 0	0 0
1 Tablespoon Olive Oil	0 0	0 0	0 0	0 0
3 Tablespoon(s) Butter	0 0	0 0	0 0	0 0
Total: Approximate Nutrition Info, Per Serving:

Protein (g)

Carbs (g)

Fat (g)

Energy (KCal)

1/2 cup Coconut Milk(s)

0 0

1 Fresh Juice of a lemon

0 0

2 Fillet(s) Catfish

0 0

1 Fresh Shallot(s), Chopped

0 0

1 Tablespoon Olive Oil

0 0

3 Tablespoon(s) Butter

0 0

Instructions

Pat the fish dry and lightly salt.
Heat olive oil over medium-high heat and sauté shallot about 30 seconds.
Add butter. When the butter is completely melted add the catfish.
Let fry about 4 minutes on each side. If the fish is really sticking to the pan, it’s probably not ready to flip yet.
Remove the fish from the skillet.
Turn heat down to medium and add lemon juice.
Scrape up the crispy bits from the bottom of the pan then add coconut milk. Let boil about 3 minutes, stirring occasionally, until sauce thickens. Pour over catfish. Garnish with chives.

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Buttery Catfish in a Creamy Shallot Sauce