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May 21, 2011

Buttery Catfish in a Creamy Shallot Sauce

By Worker Bee
44 Comments

Catfish is often covered in a bulletproof coating of cornmeal and spices or drowned in a heavy, highly seasoned sauce. This leads one to believe that the main point of catfish recipes is to draw your taste bud’s attention away from the fish itself. This is a shame, because the flavor of catfish is actually quite delicate and pleasant, and rarely fishy. If you don’t believe us, try our recipe for Buttery Catfish with Creamy Shallot Sauce and just see if it doesn’t change your mind.

In this recipe the fish is seasoned only with salt, topped with a creamy shallot, butter and coconut milk sauce and finished with a garnish of chives. The catfish soaks up the rich sauce and whatever remains you’ll be tempted to lick right off the plate. “Buttery” is a good way to describe both the sauce and the texture of the fish – every bite melts in your mouth. You can use this recipe with any type of seafood but there are many reasons to give catfish a try.

Catfish has a tender texture that is hard to overcook, which makes it more fool-proof than some other types of fish. You can prepare it any way you like, although methods that crisp up the outside a little bit provide a nice contrast to the moist interior. Catfish is often one of the more affordable choices at the seafood counter and as we discussed last week, American farm-raised catfish has very few toxins and a decent amount of fatty-acids. Best of all, a fillet takes only about 8 minutes to cook which means you can have this elegant (yes, we are calling catfish elegant) meal on the table in less than 15 minutes.

2 –3 servings

Ingredients:


  • 2 catfish fillets (about 1 pound of fish)
  • 1 tablespoon olive oil
  • 1 shallot, finely chopped
  • 3 tablespoons butter
  • 1/2 cup coconut milk
  • Juice from 1 lemon
  • Finely chopped chives for garnish

Instructions:

Pat the fish dry and lightly salt.

Heat olive oil over medium-high heat and sauté shallot about 30 seconds.

Add butter. When the butter is completely melted add the catfish.

Let fry about 4 minutes on each side. If the fish is really sticking to the pan, it’s probably not ready to flip yet.

Remove the fish from the skillet.

Turn heat down to medium and add lemon juice.

Scrape up the crispy bits from the bottom of the pan then add coconut milk. Let boil about 3 minutes, stirring occasionally, until sauce thickens. Pour over catfish. Garnish with chives.


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44 Comments on "Buttery Catfish in a Creamy Shallot Sauce"

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Primal Toad
Primal Toad
5 years 4 months ago

Sounds awesome! I almost made my bro buy catfish the other day. We enjoyed king crab instead.

Sarah
Sarah
5 years 4 months ago

I wonder how other fish would fare prepared like that. What fish I cook is very often dependent on what my neighbors caught too much of over the weekend.

Nutritionator
5 years 4 months ago

I’ve started fishing myself and there’s so much satisfaction to eating what you catch. Besides saving the money you’d pay at the store, it just doesn’t get any more fresh than some hours old fillets on the grill.

Kurt
Kurt
5 years 4 months ago

Agreed. Freshness is everything with fish. I’ve eaten fish that was out of the water for just minutes, and there is nothing like it. Crappie and Bluegills are some of the finest tasting fish too, often passed up by many anglers, and with liberal limits (50 per day, each species) you can really eat.

B. Knight
B. Knight
5 years 4 months ago

Wow, that sounds fantastic! I will definitely try this.

@Primal Toad Mmmm, I could really go for King Crab right about now. :3

bleu
5 years 4 months ago

That looks so good. I’m going to use this recipe with other fish as well. Simple and easy.

Unamused Mouse
5 years 4 months ago

Looks and sounds delicious – AND simple! Thank you so much…time for lunch!

Paul
5 years 4 months ago

On Monday is bought and tried … Thanks, sounds great.

Kevin Cowart
Kevin Cowart
5 years 4 months ago

I cannot understand the rationale behind buying pricy cuts of meat and covering up the flavor with seasonings that can sometimes double the price.

I’ve always been a big fan of seared Salmon with a spoonful of Butter. I think I’ll try Catfish and Butter now.

Any other food minimalist out there?

Jeremy Priestner | Art of Lifting

Sweet! I don’t know if you intended this to be a followup to your post on the 18th about purchasing fish from a fish market, but a very appropriate decision either way.

How do you come up with these recipes?

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[…] Dinner:  Buttery Catfish in a Creamy Shallot Sauce (from http://www.marksdailyapple.com/buttery-catfish-in-a-creamy-shallot-sauce/) […]

Justin
Justin
5 years 4 months ago

Delicious!

Stormpaw
Stormpaw
5 years 4 months ago

This sounds excellent. I do not have any catfish, but just caught a bunch of Black Rockfish yesterday. I am going to try it out with the rockfish tonight.

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5 years 4 months ago

[…] Buttery Catfish in a Creamy Shallot Sauce | Mark’s Daily Apple Description : Catfish is often covered in a bulletproof coating of cornmeal and spices or drowned in a heavy, highly seasoned sauce. This leads one to believe that the main. http://www.marksdailyapple.com .. […]

AmusingLife
AmusingLife
5 years 4 months ago

I just tried this recipe, but without the butter, for a dairy-free version. I used coconut oil instead of the butter. Mmmmm, super duper yummy. And served with sides of steamed green beens and carrots, it was so delish!

Patrick McKinnon
Patrick McKinnon
5 years 4 months ago

Tasty recipe! A bit on the citrusy side; I suggest only using the juice from half a lemon if you get one of those giant mutants from Whole Foods.

me jane
me jane
5 years 4 months ago

While in general I refuse to eat catfish unless I’m in Mississippi, the catfish has been breaded and deep fried, and is served all-you-can-eat along with AYCE coleslaw and sweet tea….this recipe looks darn good. I think I’ll try it first with some other fish I have in the freezer.

Emily
Emily
5 years 4 months ago

Just tried this with some tilapia. Very VERY good. I paired it with some mashed cauliflower and the whole meal was wonderful.

trackback
5 years 4 months ago

[…] Buttery Catfish in a Creamy Shallot Sauce | Mark’s Daily Apple Description : Catfish is often covered in a bulletproof coating of cornmeal and spices or drowned in a heavy, highly seasoned sauce. This leads one to believe that the main. http://www.marksdailyapple.com .. […]

Jules
5 years 4 months ago

Oooh that looks fantastic! I’ve been so stuck on salmon and haddock; time to expand the fish repetoire!

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[…] Whitefish in a Creamy Shallot Sauce & Tomorrow’s Workout Filed under: Fitness, Nutrition by primalbree — Leave a comment May 24, 2011 Well, if you haven’t tried a single recipe from me yet, THIS is the one to try.  While it’s not an original, we used Whitefish fillets instead of catfish (because our Whole Foods doesn’t carry it).   Here is the link to the recipe:  http://www.marksdailyapple.com/buttery-catfish-in-a-creamy-shallot-sauce/ […]

Steve
Steve
5 years 3 months ago

Thanks for the great recipe-tried it today.

Isis
Isis
5 years 3 months ago

Made this last night with snapper, turned out beautiful! I was practically licking the pan and spoon clean

James Schipper
5 years 3 months ago

Saw this pop up so I picked up some catfish and tried this tonight. It was so good that I did lick the plate. That part didn’t endear me to the ladyfriend, but she liked the dish 😀

Kelly
Kelly
5 years 3 months ago

Just made this tonight and it was OMG good! My husband was practically licking the plate. If you haven’t made this yet – get to it!

Pamela Fox
5 years 3 months ago

I made this tonight, but had to substitute halibut due to lack of catfish availability. It still worked and the sauce was really tasty — I just didn’t make enough of it!

I served it with mash cauliflower and broiled asparagus, which went well.

I posted more on my blog here:
http://pamelagoesprimal.com/post/6308524492/buttery-halibut-in-creamy-shallot-sauce

Veronika
Veronika
5 years 2 months ago

This is great. The catfish came out so flaky and light. 1 filet is definitely not enough tho.

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4 years 8 months ago

[…] (and dinner?) Buttery Catfish in Creamy Shallot Sauce: ~7 oz. catfish prepared in shallots sauteed in olive oil and ghee, with pan debris, coconut milk, […]

Sandy
Sandy
4 years 7 months ago

This was fabulous! My husband raved over it, yea!

Jackie
Jackie
4 years 6 months ago

Had this a few days ago. It was terrific. I think I’ll halve the lemon juice next time.

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[…]  shrimp & pineapple salad Thursday – pork chops with cabbage and apples Friday –  catfish with shallot sauce, […]

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[…] was buttery catfish in a creamy shallot sauce  made with some local catfish I picked up at the market two weekends ago accompanied by roasted […]

Patrick
4 years 8 days ago
I’m really glad someone mentioned rockfish in the comments, because it led me to this recipe last night when I was trying to figure out what to do with the rockfish I bought yesterday. Rockfish is a lot like catfish, so it’s a great match. This recipe worked out extremely well, but I did make some adjustments/additions. When I saw all the butter and shallots in the pan, I was inspired to throw in some sliced mushrooms; so glad I did! I used 2-3 oz of heavy whipping cream instead of coconut milk since I had some open already. And… Read more »
Alisa
Alisa
3 years 6 months ago

I also added sliced cremini mushrooms…this was SO good.

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[…] with more photos here. […]

Isil
3 years 2 months ago

I am going to try this but I have almond milk instead of coconut milk. I am not sure if that is a good substitute. Any thoughts?

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[…] Instructions with more photos here. […]

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2 years 27 days ago

[…] Buttery Catfish in a Creamy Shallot Sauce […]

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[…] pain and even improve the underlying issue. Whenever I have a sore knee or a creaky hip, I eat more fatty fish or increase my fish oil intake for a few days. The omega-3s are anti-inflammatory and have even […]

Joseph Radicklega
Joseph Radicklega
1 year 1 month ago

Very simple meal to make, made it with roasted squash, zucchini, and mushrooms. I doubled the recipe, & added extra lemon… Very Fresh. Would I prepare and serve again? YES.

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[…] Instructions with more photos here. […]

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[…] Instructions with more photos here. […]

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[…] Instructions with more photos here. […]

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[…] Voir la recette […]

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