Catfish Frangelica

• 2 lbs (.9 kg). catfish fillets
• salt, to taste
• cayenne pepper, to taste
• paprika, for color
• 1/2 cup (125 ml) butter or margarine, melted
• 1/4 cup (60 ml) dry white wine
• 2 tbsp (30 ml). lemon juice
• 1/4 cup (60 ml) pecan halves
• 2 tbsp (30 ml). butter
• 1 cup (225 ml) heavy cream
• 3 tbsp (45 ml) Frangelico liqueur
• 1 cup (225 ml) butter, cold chipped

1. Thaw frozen fish according to package directions.
2. Prepare frangelica butter sauce, directions below.
3. Season catfish with salt and cayenne, sprinkle with paprika and place in baking dish.
4. Add melted butter, wine and lemon juice.
5. Bake uncovered in preheated 450 degree (225 C.) oven 5 to 7 minutes (do not overcook).
6. Place on serving platter and top with Frangelica Butter Sauce and pecans sauteed in 2 tbsp (30 ml) butter.
7. In medium saucepan, slowly reduce cream and Frangelica together until approximately 6 tbsp (90 ml) remain.
8. Slowly add butter, a few chips at a time, swirling pan constantly to incorporate butter into cream (do not stir); continue swirling until all butter has been added.

salt, cayenne pepper, paprika, butter, white wine, lemon juice, pecan halves, butter, heavy cream, frangelico liqueur, butter

Taken from online-cookbook.com/goto/cook/rpage/000FD3 (may not work)