Bayou Catfish Recipe
Ingredients
| Catfish | 6 , skinned | |
| Dry white wine | 1 Cup (16 tbs) | |
| 1/2 cup melted fat or oil | ||
| Mushroom | 1 Can (10oz), drained | |
| 1/4 cup chopped green onions | ||
| Lemon juice | 2 Tablespoon | |
| Parsley | 2 Tablespoon, chopped | |
| Salt | 2 Teaspoon | |
| Bay leaves | 1/4 Teaspoon, crushed | |
| Pepper | 1/4 Teaspoon | |
| Thyme | 1/4 Teaspoon | |
Directions
MAKING
1. To prepare fish thaw frozen fish, clean, wash, and dry them.
2. Take a heavy-duty aluminum foil and cut 6 squares of 18 inches each in it.
3. Grease lightly and place each fish on one half of each Square of foil.
4. In a bowl combine remaining ingredients and pour sauce over fish, using approximately 1/3 cup sauce for each fish.
5. Over the fish fold other half of foil to seal edges by making double folds in the foil.
6. On a barbecue grill place packages of fish about 6 inches from moderately hot coals.
7. Cook for 20 to 25 minutes such that fish flakes easily when tested with a fork.
SERVING
8. To serve, cut a big crisscross in the top of each package and fold the foil back.
1. To prepare fish thaw frozen fish, clean, wash, and dry them.
2. Take a heavy-duty aluminum foil and cut 6 squares of 18 inches each in it.
3. Grease lightly and place each fish on one half of each Square of foil.
4. In a bowl combine remaining ingredients and pour sauce over fish, using approximately 1/3 cup sauce for each fish.
5. Over the fish fold other half of foil to seal edges by making double folds in the foil.
6. On a barbecue grill place packages of fish about 6 inches from moderately hot coals.
7. Cook for 20 to 25 minutes such that fish flakes easily when tested with a fork.
SERVING
8. To serve, cut a big crisscross in the top of each package and fold the foil back.
Chef
