Josh Shear

Let me tell you about this catfish I made last week. And the sauce that went on it. Holy heck it was amazing.

I sautéed the catfish (2 fillets) in butter, mustard seed and a splash of drinking (not cooking) sherry. Specifically, I used Harvey's Bristol Cream.

The sauce, which is where the real magic was:

1. Sauté five large sliced mushrooms in butter and mustard seed
2. Pour some Harvey's Bristol Cream sherry on it (probably about 1/8 of a cup)
3. Add 2 tablespoons of half & half
4. Let simmer until there's just enough liquid left to pour over the fish (with the mushrooms, of course)

It's more of a hearty, winter sort of sauce, but it was delicious. Give it a shot, let me know what you think.

This was the unexpected winner of the night. I kind of went out on a limb with this but it worked out.

First, roast some peppers and let them cool.

Next, sautée two catfish fillets in butter, lime juice and peppermint, and let them cool.

I used canned pineapple for this, but you could certainly cut up some fresh pineapple. Your call.

Cut the peppers and catfish into bite-sized pieces. Stack a bite of catfish on top of a bite of pepper, and top it with a piece of pineapple. A toothpick goes a long way toward holding it all together.

Refrigerate and serve cold.