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Ingredients

• 4 (6-ounce) farm-raised catfish fillets
• 1 teaspoon Creole seasoning (such as Tony Chachere's)
• 1 teaspoon butter
• Cooking spray
• 1/2 cup finely chopped shallots
• 4 garlic cloves, crushed
• 1 1/2 cups Riesling or other slightly sweet white wine

Description

By Poaching The Catfish, You Get A Delicate, Moist Fish That Picks Up A Subtle Flavor From The Sweet Wine And Spicy Creole Seasoning.

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