Catfish Fillets With Mushroom Cream Sauce

• 4 catfish fillets
• 1/4 cup butter, melted
• 1/4 cup extra virgin olive oil
• 1 lb mushroom, sliced
• 2 garlic cloves, minced
• 1/2 cup brandy or 1/2 cup Bourbon
• 1 cup crushed tomatoes
• 1 cup heavy cream
• 1 teaspoon dried thyme
• 1 1/4 cups gruyere or 1 1/4 cups swiss cheese, grated

1. Set oven to broil.
2. Salt and pepper fish on both sides. Set aside.
3. Combine butter, oil and garlic in small saucepan over low heat until butter is melted.
4. Saute the mushroom in medium size skillet in 1/2 of the butter/oil mix.
5. Remove from heat and add the Booze. :-) Return to heat and cook until it becomes a glaze.Add the tomatoes, Thyme and cream. Simmer for 10 minutes until it thickens.
6. Add salt and pepper to taste. (remember the fish is already salted and peppered).
7. In another skillet heat the remaining butter/oil mixture.
8. Saute the fish in it for 3-4 minute on each side. Just until cooked through. (thicker fillet will take longer).
9. Transfer the fish to broiler proof dish and spoon the sauce over it. Sprinkle with the cheese and broil until cheese melts.Yum! :-).

catfish fillets, butter, extra virgin olive oil, mushroom, garlic, brandy, tomatoes, heavy cream, thyme, gruyere

Taken from www.food.com/recipe/catfish-fillets-with-mushroom-cream-sauce-320435 (may not work)