Serves 4

Who says red wine isn’t for fish? Here’s a decadent grown-up meal.

10 tbsp (150 mL) butter
2 large mushrooms, cut into julienne strips
2 tbsp (30 mL) finely diced shallots
1 tsp (5 mL) dried green or black peppercorns, slightly crushed
1 cup (250 mL) Cabernet Sauvignon or other dry red wine
Salt, to taste
1/2 cup (125 mL) all-purpose flour
Freshly ground black pepper
4 U.S. Farm-Raised Catfish fillets, 6 to 8 oz (180 to 250 g) each

Melt 1 tbsp (15 mL) of the butter in a medium saucepan over medium heat. Add mushrooms and sauté until golden brown. Add shallots, peppercorns and wine and simmer until almost all of the liquid has evaporated. Using a wire whisk, mix in 7 tbsp (105 mL) of the butter over low heat.

Season with salt, to taste. Set sauce aside and keep warm.

Place flour in a shallow dish or on a piece of wax paper and season with salt and pepper. Dredge catfish fillets in seasoned flour. Set aside on a wax paper-lined baking sheet.

Melt remaining 2 tbsp (30 mL) butter in large fry pan over medium heat. Fry the fillets, two at a time, in the hot butter for 3 to 4 minutes on each side or until browned and fish flakes easily when tested with a fork.

To serve, spoon some sauce onto each serving plate and top with a fillet.