Lemon Pepper Catfish
4 country fresh catch catfish fillets
Andy's Seasoned Salt
Lemon pepper
1/3 cup Mission Creek White Wine
1 cup pine nuts, slivered
Fresh parsley, chopped
Garnish of fresh parsley sprigs
- Wash catfish fillets and pat dry with paper towels.
- Spray skillet with butter-flavored nonstick spray.
- Sprinkle fillets with seasoned salt and lemon pepper.
- Lightly brown in skillet over medium heat, turning once.
- Pour wine over fish, reduce heat to simmer.
- Sprinkle with pine nuts and chopped parsley.
- Remove from heat after 10 to 15 minutes.
- Garnish with fresh parsley.
- Serves 4.
