Broiled Catfish with Lemon-Watercress Sauce
Description
A Catfish recipe.
Ingredients
Catfish
- 4 U.S. farm-raised catfish fillets
- ½ teaspoon garlic salt
- ½ teaspoon lemon pepper
Lemon-watercress sauce
- 1 egg yolk
- ¼ cup packed watercress or parsley sprigs
- ¼ cup packed parsley sprigs
- 2 teaspoons finely shredded lemon peel
- 2 tablespoons lemon juice
- 2 tablespoons Dijon mustard
- 1 clove garlic, quartered
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- ⅔ cup vegetable oil
Directions
- Sprinkle catfish with garlic salt and lemon pepper.
- Preheat broiler.
- Place on the greased rack of an unheated broiler pan.
- Tuck under any thin edges.
- Broil 3 inches from the heat for 4 to 6 minutes or until fish flakes easily with a fork.
Lemon-watercress sauce
- Combine egg yolk, watercress, parsley, lemon peel, lemon juice, mustard, garlic, salt, and pepper in food processor or blender.
- Process or blend until smooth.
- With machine running, slowly add oil in a thin stream, processing or blending until well combined.
- Cover and chill.
- Makes about ¾ cup sauce.
