1 teaspoon creole seasoning (such as Tony Chachere's)
24 ounce farm-raised catfish fillets
4 garlic cloves crushed
1.5 cups mirin sweet
0.5 cup shallots finely chopped
Equipment
bowl
frying pan
sieve
spatula
Directions
Sprinkle fish with seasoning.
Melt the butter in a large nonstick skillet coated with cooking spray over medium-high heat.
Add the shallots and garlic; saut 3 minutes.
Add wine; bring to a boil.
Add fish; cover, reduce heat, and simmer 16 minutes or until the fish flakes easily when tested with a fork.
Remove fish with a spatula; place 1 fillet on each of 4 plates. Bring poaching liquid to a boil; cook until reduced to 1/2 cup (about 2 minutes). Strain poaching liquid through a sieve into a bowl; discard solids. Spoon 2 tablespoons poaching liquid over each fillet.
