Cajun Poached Catfish

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Here is a recipe that goes way back in my family. My predecessors ate a lot of fish

and pork. Fish because it was plentiful in the streams, lakes and oceans around them;

pork because it was considered the poor man’s meat in those days.

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For this one you will need:

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4 (6-ounce) farm-raised catfish fillets

1 teaspoon Creole seasoning, or to taste

1 teaspoon butter

Cooking spray

1/2 cup finely chopped shallots

4 garlic cloves, crushed

1 bunch green onions, sliced thinly lengthwise

1 1/2 cups Riesling or other slightly sweet white wine

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Sprinkle fish with seasoning. Melt the butter in a large non-stick skillet coated with cooking spray over medium-high heat.

Add the shallots and garlic; sauté 3 minutes.

Add wine; bring to a boil.

Add fish; cover, reduce heat, and simmer 8 minutes or until the fish flakes easily when tested with a fork.

Remove fish with a slotted spatula; place 1 fillet on each of 4 plates.

Bring poaching liquid to a boil; cook until reduced to 1/2 cup (about 2 minutes).

Strain poaching liquid through a sieve into a bowl; discard solids.

Spoon 2 tablespoons poaching liquid over each fillet.

Serve with one of your favorite rice dishes and a crisp vegetable medley on the side. To die for.

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With this dish, you may substitute any firm white fish fillets, such as sole, halibut or flounder. The only difference is the slight change in texture of the fillets.