Cayenne Catfish Poached with Onion Broth

Try to buy channel catfish, which is generally farmed in the USA. Read here about catfish sustainability.

• 1 ½ lbs farm raised catfish (cut into four equal portions)
• 1 tsp Dried Thyme
• ½ tsp cayenne pepper
• 1 tsp garlic salt
• ½ tsp ground coriander
• ½ tsp kosher salt
• 2 medium onions (chopped)
• 1 can (12 oz.) evaporated milk
• 1 tsp fresh ground black pepper
• 1 Tbsp fresh chopped parsley

Place evaporated milk, thyme, cayenne, garlic salt, coriander, salt, and onions in cold sauté pan (pan must be large enough to hold all of the catfish). Turn on heat to high and stir to combine.

When the milk sauce is simmering, add the catfish and reduce heat to medium. Spoon some of the sauce over the catfish and cover. Cook on medium heat for 12 min. Watch closely. If the sauce is steaming heavily, uncover to release steam so it will not boil over or burn.

Remove catfish with a slotted spoon and serve immediately with fresh vegetables and/or potatoes.

Serves four.