Mississippi Catfish, Inc.

Catfish with Mustard-Dill Sauce

2-1/2 lbs. Simmons farm-raised catfish
4 tablespoons clarified butter
Salt & pepper to taste
2 tablespoons shallots, finely chopped
2 tablespoons dry vermouth
1 tablespoon Dijon mustard
1 cup heavy cream (or low fat milk)
Dash hot pepper sauce
1 teaspoon fresh lemon juice
2 teaspoons fresh dill, minced (or 1 teaspoon dried)
Lemon wedges

Heat butter in large skillet. Salt and pepper catfish to taste. Sauté catfish for 5 minutes per side or until fish flakes easily. Remove to platter; keep warm. In same skillet, sauté shallots until translucent. Add next five ingredients.  Simmer until thick enough to coat a spoon. Add dill. Spoon circle of sauce on plate and place catfish on top.  Garnish with lemon wedges. Serves 4.

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