MISSISSIPPI CATFISH FILLET – BREADED – SPRINKLED WITH ONIONS – PINE NUTS – RAISINS AND PLACED IN A LEMON – WHITE WINE SAUCE

Edward Giobbi intended this recipe for catfish.  I recommend catfish from Mississippi. . .

For 2:

–catfish fillet (1, size of 2 decks of cards, one-half pound; small is better)

–breadcrumbs (plain, one – third cup, boxed)

–green onions (one-quarter cup, chopped, about 3 stalks)

–yellow onions (one-quarter cup, chopped)

–pine nuts (one-quarter cup, packaged)

–raisins (dark variety, one-quarter cup)

–lemon juice (bottled, 3 squirts)

–white wine (one-quarter cup)

–salt and pepper

–extra virgin olive oil

1 – Place the catfish fillet in a plastic bag.  Season with salt, pepper, and extra virgin olive oil.  Pour in the breadcrumbs; shake well.  Place the breaded catfish in a covered baking dish. 

2 – Sprinkle the catfish with lemon juice.  Add white wine.  Top with raisins, pine nuts, yellow onions, and green onions (in that order, green onions on top).  Finish with a few drops of olive oil.

3 – Microwave the catfish for 6 minutes, 20 seconds, longer if there are thick parts to the fillet.  Catfish is done when it breaks apart easily.

4 – Serve the catfish and sauce hot.

–adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way.

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