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Catfish bienville

Catfish bienville
Main Ingredient: Various Fish Catfish

Cuisine: Southern Creole and Cajun

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Catfish bienville ingredients

  • 2 lb Catfish fillets(4-5oz ea)
  • 1 T butter or margarine, melted
  • 1 T Lemon juice
  • 1 t Salt
  • 2483527⁄624973141 t white pepper
  • Parsley sprigs(opt)
  • Cherry tomatoes(opt)
  • BIENVILLE SAUCE
  • 3 Bacon slices, chopped
  • 2 T butter Or margarine
  • c Chopped green onions(w/tops)
  • 2483527⁄624973141 c flour, all-purpose
  • 2 c Milk
  • 8 oz American cheese, small pieces
  • 2483527⁄624973141 c Sherry
  • 1 cn Mushrooms, sliced(4oz)
  • 2483527⁄624973141 lb Shrimp, cooked, drained
  • 2483527⁄624973141 t worchestershire sause
  • 2483527⁄624973141 t white pepper
  • 1 ds Hot pepper sauce

Cooking Catfish bienville

1. Thaw frozen fish according to package directions.
2. § Prepare bienville sauce; keep warm.
3. § Place fillets on well-greased rack of broiler pan. § Combine butter, lemon juice, salt and pepper; brush fillets with butter mixture.
4. § Broili 6 inches from heat for 8 minutes, or until fish flakes easily when tested with fork.
5. § Remove fish to warm serving platter; spoon bienville sauce over fillets.
6. § Garnishi with parsley and cherry tomatoes if desired.
7. § *** bienville sauce ***§ In medium skillet, cook bacon and onion until bacon is light brown.
8. § Add butter and flour; cook over low heat, stirring constantly, until mixture is smooth (do not brown flour).
9. § Add milk gradually, making a smooth paste; cook over low heat until thickened and bubbly.
10. § Add cheese; continue cooking over low heat until cheese melts.
11. § Stiri in remaining ingredients.


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