Memphis Catfish on the River

1 cup chopped green onions
1 Tbsp vegetable oil
1 tsp ground ginger
1 tsp cornstarch
2 Tbsp water
2 cups chicken broth
2 Tbsp soy sauce
3 Tbsp white wine
1 Tbsp cayenne pepper
8 catfish fillets

In a 2-cup microwave-safe bowl, combine onions, oil and ginger. Microwave, un­covered, on “High” for 1-1/2 minutes or until the onions are tender. In large bowl, combine the cornstarch and water and mix until smooth. Add the onions/oil mixture, chicken broth, soy sauce, white wine and cayenne. Stir the mixture well. Microwave the mixture, uncovered, at 70% power for 3-4 minutes, stirring after each minute, until the sauce comes to a boil. Place the catfish in a microwave-safe 3-qt. casse­role and pour the hot mixture over the fish. Cover and microwave on high for 6-7 minutes or un­til the fish flakes easily with a fork. 


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