* Exported from MasterCook *

BECKY'S CATFISH SUPREME

Recipe By : BECKY

MUSTARD SAUCE
2 green onions -- chopped
1/2 cup dry white wine
1 tablespoon Dijon mustard
1 teaspoon horseradish
1 teaspoon fresh parsley- chopped
1 1/2 cup heavy cream (no- fat sour cream, thinned with milk is a
good low-fat sub)
juice of 1 lemon
salt and cracked pepper to taste
SAUCE:
Drain oil from frying fish leaving 2 Tablespoons.
Add onions.
Pour wine into hot skillet. Stir until wine is reduced to bubbles.
Turn down heat. Add remaining ingredients.
Simmer until warmed through and thickened slightly.
Drizzle sauce over fish. Serve with rice or pasta.
NOTE: May top fish with sauteed shrimp or crab meat before adding sauce.
Sauce is also good with a teaspoon of capers added.
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