Catfish Piccata with Browned Butter

Who says you have to fry catfish?  It works beautifully in place of chicken.  Really yummy!

• 6 tablespoons unsalted butter
• 2 tablespoons dry white wine
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1 tablespoon vegetable oil
• Thinly sliced lemon
• 1 tablespoon capers (I didn’t use)
• 2 teaspoons chopped fresh parsley (I didn’t use)

In a medium enamel-coated cast-iron skillet, melt butter over medium heat.  Cook until butter turns a medium-brown color and has a nutty aroma, about 10 minutes.  Skim foam from butter.  Whisk in wine and lemon juice.  Pour into a small bowl.  Cover and set aside.

Sprinkle fish with salt and pepper.  Wipe pan, and add oil; heat over medium-high heat. Add fish, and cook until fish can be easily turned with a spatula, about 3 minutes.  Turn fish; cook until fish is opaque and flakes easily, about 2 minutes.

Remove from heat.  Top with lemon slices, capers, and parsley.  Pour butter mixture over fish.

Serves 2.

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