Blackened Catfish with Pontchartrain Sauce

cookingchanneltv.com

Don McQuaig

subheading: Fish:

4 catfish fillets (about 2 pounds)

2 tablespoons fresh oregano leaves, chopped

2 tablespoons paprika

1 tablespoon Cajun seasoning

2 teaspoons sugar

1 teaspoon cayenne pepper

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

2 tablespoons vegetable oil, plus more if needed

subheading: Sauce:

6 tablespoons unsalted butter

1 ½ teaspoons Cajun seasoning

½ teaspoon red pepper flakes

2 cloves garlic, minced

1 stalk celery, diced

1 small onion, diced

½ green bell pepper, diced

8 ounces cremini mushrooms, stemmed and sliced

1 tablespoon Creole mustard

½ cup dry white wine

1 tablespoon all-purpose flour

8 ounces medium shrimp, peeled, deveined and cut into ½-inch pieces

4 ounces lump crabmeat

¼ cup fresh parsley leaves, chopped

Juice of ½ lemon

Lemon wedges, for serving

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