Ingredients
- 1/2 cup butter
- 1/3 cup olive oil
- 2 cups chopped onion
- 1/2 cup diced tasso
- 3/4 cup chopped bell pepper
- 1 cup sliced mushrooms
- 1 teaspoon minced garlic
- 3 bay leaves
- 2 pounds catfish fillets, cut into 3-inch pieces
- 1/2 teaspoon Worcestershire sauce
- 1/3 cup lemon juice
- 1/2 teaspoon hot sauce (recommended: Tabasco brand)
- 1 teaspoon black pepper
- 1/2 teaspoon chopped fresh oregano leaves
- 1/2 teaspoon chopped fresh marjoram leaves
- 1/2 teaspoon chopped fresh thyme leaves
- 1/2 teaspoon white pepper
- 1/2 teaspoon red pepper
- 1/2 teaspoon garlic powder
- 2 teaspoons chopped fresh rosemary leaves
- 1/3 cup dried parsley flakes
- 3/4 cup chopped green onions
- 2 cups cream
- 1 pound angel hair pasta, cooked and drained
Directions
Heat butter and olive oil in saucepan on stovetop. Brown onions and tasso for 3 minutes. Add the bell pepper, mushrooms, garlic and bay leaves. Simmer for 3 minutes. Add the catfish, Worcestershire sauce, lemon juice, hot sauce, black pepper, oregano, marjoram, thyme, white pepper, red pepper, garlic powder, rosemary, and parsley flakes and simmer for 15 minutes, stirring only a few times as stirring will cause fish to break up too much. Add green onions and cream and simmer for 10 minutes stirring only when necessary. Serve immediately over pasta.
* Guest Recipe
A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens have not tested this recipe and therefore cannot make representation as to the results.
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