Black Butter Catfish

==Description==
A Catfish recipe featuring black butter, pecans, and almonds.
==Ingredients==
* 6 U.S. farm-raised catfish fillets
* ½ cup butter
* 2 tablespoons white vinegar
* 2 tablespoons chopped pecans or sliced almonds 
==Directions==
# Poach the catfish fillets for 6 to 8 minutes in barely simmering water to which you have added a touch of white wine and 2 lemon slices.
# Lift the fillets carefully onto a plate to drain.
# The fillets will hold at this point, tightly covered, in the refrigerator for up to 24 hours.
=== Black butter ===
# Place the butter in a heavy skillet and heat until it begins to color slightly.
# At this point, add the pecans or almonds and carefully stir to spread evenly over the skillet.
# Continue to stir, while the butter deepens to a rich, nutty brown and the nuts color.
# When the butter has almost burned, slowly add the vinegar and step back.
# The steam and sizzle can scald.
# Take the skillet off the heat, stirring to let the foam subside.
# Set aside until needed.
=== To serve ===
# Place poached fillets in individual serving dishes or a baking dish to hold them in one layer.
# Cover the fillets with the black butter, being sure to place the nuts on top of the fish.
# Heat for 10 to 15 minutes in a 350°F oven or until the butter sizzles in the dish.
# Serve with a wedge of lemon. 
__NOTOC__
Category:Almond Recipes
Category:Easy catfish Recipes
Category:Pecan Recipes
Category:Poached catfish Recipes
Category:White vinegar Recipes