CATFISH FILETS IN HERBED LEMON CREAM SAUCE

INGREDIENTS: Serves 2

•   ¼ cup yellow cornmeal
•   2 teaspoons chopped fresh thyme
•   1 teaspoon grated lemon peel
•   ½ teaspoon salt
•  ½ teaspoon ground black pepper
•   1 tablespoon vegetable oil
•   2 (6-ounce) catfish fillets
•   6 tablespoons whipping cream
•   1 tablespoon fresh lemon juice

DIRECTIONS: 

1.  Combine cornmeal, thyme, lemon peel, ½ teaspoon salt, and ½ teaspoon ground black pepper in
     bowl.  Reserve 1 teaspoon seasoning mixture.

2.  Heat oil in heavy large nonstick skillet over medium-high heat. 

3.  Brush fish on both sides with 1 tablespoon cream; coat on both sides with seasoning mixture in
     bowl.

4.   Add to skillet and cook until golden brown and cooked through, about 3 minutes per side. Transfer
      fish to 2 plates. 

5.  Stir lemon juice into same skillet, scraping up browned bits. Stir in reserved 1 teaspoon seasoning
     mixture. Whisk in remaining 5 tablespoons cream. Boil until slightly thickened, about 1 minute. 

6.  Season sauce with salt and pepper. Spoon sauce over fish.