Catfish with Mustard and Cream Sauce

Number of Servings:

Ingredients:

1 cup heavy cream*

1 tablespoon Dijon mustard

1/2 teaspoon fresh ground pepper

4 catfish fillets

1 tablespoon lemon juice

chopped parsley

Instructions:

In a large skillet, combine heavy cream, mustard, pepper, and
catfish. Bring to a boil. Reduce heat and cover, cook 10-15 minutes or
until catfish flakes easily. Remove catfish from skillet, keep warm.
Add lemon juice to cream mixture. Reduce liquid to half over high heat
or until mixture is thick enough to coat a spoon. Spoon sauce on
serving plate and place catfish on sauce. Garnish with chopped parsley.
Serve immediately.

*For light cuisine, substitute 1 cup lowfat milk or 1/2 cup milk and 1/2 cup white wine.