Mustard-Dill Catfish Fillets


1 lb. catfish fillets
¾ teaspoon lemon pepper
1 tablespoon butter or margarine
1 medium shallot, sliced
2 teaspoons mustard seeds
2/3 cup chicken stock
1 teaspoon Dijon mustard
¾ teaspoon corn starch
1 tablespoon fresh chopped dill
1 tablespoon lemon juice

Preheat oven to 400°F.  Coat a shallow baking dish with nonstick cooking spray.  Pat fillets dry with paper towels. Sprinkle fillets with lemon pepper; place in baking dish.  Bake 8 to 10 minutes or until fish flakes easily with a fork.  Meanwhile, melt butter or margarine in a medium skillet over medium heat.  Add shallot and mustard seeds; cook and stir 2 minutes.  Pour broth into a small bowl. Stir in mustard and cornstarch.  Add broth mixture to skillet; cook and stir until thickened.  Stir in dill.  Drizzle sauce over fillets, and serve.
Serves 4.


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