Pan Seared Catfish over Champagne Risotto with Champagne Pan Sauce
Pan Seared Catfish over Champagne Risotto with Champagne Pan Sauce has spicy seared catfish over a special champagne risotto is an elegant and flavorful special occasion dinner!
Servings 6 servings
Calories 1207kcal
Ingredients
RISOTTO
- 1 Tablespoon olive oil
- ½ medium Vidalia onion diced
- 1 clove garlic clove diced
- ½ cup dry champagne
- 1 cup arborio rice carnroli, or vialone nano rice. I have always used arborio.
- 4 cup chicken broth warm
- 2 Tablespoons parmesan cheese freshly grated
- 2 Tablespoons fresh parsley
- 1 Tablespoon butter
- salt and pepper to taste
FISH
- 2 Tablespoons paprika
- 2 teaspoons salt
- 2 teaspoons black pepper
- 1 and ½ teaspoons garlic powder
- 1 teaspoon fresh thyme
- 1 teaspoon onion powder
- 1 pinch cayenne pepper
- 6 medium catfish fillets
- 1/4 cup canola oil
- 1 Tablespoon butter
Instructions
RISOTTO
- Prep all your ingredients beforehand. You will not have time to chop the onion and grate the cheese after you begin. Measure all your ingredients and have them ready. (You also need to prep the catfish before you begin the risotto.) Gather together all your utensils. For risotto you will need a 10-inch saucepan with 3 to 4-inch sides, a large saucepan to heat broth, a heat-resistant spatula or wooden spoon, and a ladle or measuring cup.
- Heat the chicken stock to hot, but not boiling.
- The first step of actually cooking the risotto will be to create the flavor base. Preheat your 10-inch pan to med-high. Add 1 T olive oil then add onions and sauté 2 to 3 minutes until soft. Add garlic to the pan and cook for 1 minute.
- Add the rice. Stir the rice completely coating the grains in oil. Continue toasting the rice until the ends are translucent but the center of the grain remains opaque.
- Add 1/2 c champagne and deglaze the pan, stirring constantly until champagne evaporates.
- At this point, you'll begin to add the chicken stock. Add 1/2 c stock at a time, stirring rice constantly until the stock is absorbed by the rice. Continue adding stock and stirring until rice is al dente. This process will take 20 to 25 minutes. When done the rice will no longer be opaque in the center and will have doubled in size.
- The last step will be to stir in cheese, butter, and parsley. Stir until cheese melts. It can sit a couple of minutes but serve as quickly as you can.
Fish
- Mix all ingredients except catfish together in a small bowl. Store in an air-tight container until ready to use.
- Preheat skillet on high. Pat catfish with a paper towel to remove any moisture. Sprinkle seasoning on both sides of the fillets. When the skillet is hot, add oil. When oil starts to ripple, add catfish careful not to over-crowd the pan. Cook approximately 2 minutes per side or until fish flakes easily. Remove catfish and set aside.
Notes
Substitute tilapia or any mild-flavored white fish for the catfish.
Nutrition
Calories: 1207kcal | Carbohydrates: 37g | Protein: 155g | Fat: 44g | Saturated Fat: 11g | Cholesterol: 538mg | Sodium: 1458mg | Potassium: 3544mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1857IU | Vitamin C: 11mg | Calcium: 168mg | Iron: 5mg
