Recipe - Catfish Frangelica Lafittes Landing

2 pound Catfish fillets(57oz ea)
Cayenne pepper to taste
One half cup Butter or margarine,melted
2 tablespoon Lemon juice
2 tablespoon Butter
Salt to taste
Paprika for color
One fourth cup Dry white wine
One fourth cup Pecan halves

FRANGELICA BUTTER SAUCE
1 cup Heavy cream
1 cup Butter,cold chipped
3 tablespoon Frangelica liqueur

1. Thaw frozen fish according to package directions.
2. Prepare Frangelica Butter Sauce.
3. Season catfish with salt and cayenne, sprinkle with paprika and place in
baking dish.
4. Add melted butter, wine and lemon juice.
5. Bake uncovered in preheated 450'F. oven 5 to 7 minutes (do not
overcook).
6. Place on serving platter and top with Frangelica Butter Sauce and pecans
sauteed in 2 Tablespoons butter.
*** FRANGELICA BUTTER SAUCE ***
1. In medium saucepan, slowly reduce cream and Frangelica together until
approximately 6 tablespoons remain.
2. Slowly add butter, a few chips at a time, swirling pan constantly to
incorporate butter into cream (do not stir); continue swirling until all
butter has been added.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini