Rocky Mountain Recipes 7-20-09 | TheFencePost.com
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Rocky Mountain Recipes 7-20-09

4 Catfish fillets

1/2 t. Pepper

Sauce:



2 Garlic cloves, minced

1 Tbsp. Flour



1-1/4 c. Evaporated milk

1 Tbsp. Dijon or Honey mustard

2 t. Lemon rind, finely shredded

1 t. Fresh herbs, chopped (basil, thyme, dill, parsley)

Rinse fish and pat dry with paper towels. Sprinkle with pepper on both sides. Grill fish, uncovered over medium hot coals for 5 minutes on each side or until it flakes easily. Cook garlic for 2 minutes on medium heat. Stir in flour then add evaporated milk; stir well with whisk. Add mustard and lemon peel. Cook and stir until thickened. Stir in fresh herbs and serve with fish.

Lisa Kalmbach • Papillion, Neb.

4 Catfish fillets

1/2 t. Pepper

Sauce:

2 Garlic cloves, minced

1 Tbsp. Flour

1-1/4 c. Evaporated milk

1 Tbsp. Dijon or Honey mustard

2 t. Lemon rind, finely shredded

1 t. Fresh herbs, chopped (basil, thyme, dill, parsley)

Rinse fish and pat dry with paper towels. Sprinkle with pepper on both sides. Grill fish, uncovered over medium hot coals for 5 minutes on each side or until it flakes easily. Cook garlic for 2 minutes on medium heat. Stir in flour then add evaporated milk; stir well with whisk. Add mustard and lemon peel. Cook and stir until thickened. Stir in fresh herbs and serve with fish.

Lisa Kalmbach • Papillion, Neb.

4 Catfish fillets

1/2 t. Pepper

Sauce:

2 Garlic cloves, minced

1 Tbsp. Flour

1-1/4 c. Evaporated milk

1 Tbsp. Dijon or Honey mustard

2 t. Lemon rind, finely shredded

1 t. Fresh herbs, chopped (basil, thyme, dill, parsley)

Rinse fish and pat dry with paper towels. Sprinkle with pepper on both sides. Grill fish, uncovered over medium hot coals for 5 minutes on each side or until it flakes easily. Cook garlic for 2 minutes on medium heat. Stir in flour then add evaporated milk; stir well with whisk. Add mustard and lemon peel. Cook and stir until thickened. Stir in fresh herbs and serve with fish.

Lisa Kalmbach • Papillion, Neb.

4 Catfish fillets

1/2 t. Pepper

Sauce:

2 Garlic cloves, minced

1 Tbsp. Flour

1-1/4 c. Evaporated milk

1 Tbsp. Dijon or Honey mustard

2 t. Lemon rind, finely shredded

1 t. Fresh herbs, chopped (basil, thyme, dill, parsley)

Rinse fish and pat dry with paper towels. Sprinkle with pepper on both sides. Grill fish, uncovered over medium hot coals for 5 minutes on each side or until it flakes easily. Cook garlic for 2 minutes on medium heat. Stir in flour then add evaporated milk; stir well with whisk. Add mustard and lemon peel. Cook and stir until thickened. Stir in fresh herbs and serve with fish.

Lisa Kalmbach • Papillion, Neb.

4 Catfish fillets

1/2 t. Pepper

Sauce:

2 Garlic cloves, minced

1 Tbsp. Flour

1-1/4 c. Evaporated milk

1 Tbsp. Dijon or Honey mustard

2 t. Lemon rind, finely shredded

1 t. Fresh herbs, chopped (basil, thyme, dill, parsley)

Rinse fish and pat dry with paper towels. Sprinkle with pepper on both sides. Grill fish, uncovered over medium hot coals for 5 minutes on each side or until it flakes easily. Cook garlic for 2 minutes on medium heat. Stir in flour then add evaporated milk; stir well with whisk. Add mustard and lemon peel. Cook and stir until thickened. Stir in fresh herbs and serve with fish.

Lisa Kalmbach • Papillion, Neb.

4 Catfish fillets

1/2 t. Pepper

Sauce:

2 Garlic cloves, minced

1 Tbsp. Flour

1-1/4 c. Evaporated milk

1 Tbsp. Dijon or Honey mustard

2 t. Lemon rind, finely shredded

1 t. Fresh herbs, chopped (basil, thyme, dill, parsley)

Rinse fish and pat dry with paper towels. Sprinkle with pepper on both sides. Grill fish, uncovered over medium hot coals for 5 minutes on each side or until it flakes easily. Cook garlic for 2 minutes on medium heat. Stir in flour then add evaporated milk; stir well with whisk. Add mustard and lemon peel. Cook and stir until thickened. Stir in fresh herbs and serve with fish.

Lisa Kalmbach • Papillion, Neb.


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