Source: dLife

A moist and flavorful catfish with a white wine sauce.

Servings

4 catfish fillets (wild) (about 6 oz each)
1 tsp creole seasoning
1 tsp salted butter
1 cooking spray
0.5 cup shallots, chopped , finely chopped
4 medium garlic cloves , crushed
1.5 cup Wine, white, Riesling, 5 fl ounce serving

1 Season fish with Creole seasoning.
2 Heat butter in a cooking spray coated frying pan over medium-high heat. Sauté shallots and garlic in butter for 3 minutes.
3 Pour in wine bring to a boil.
4 Lay fish in pan, place lid on, lower heat, and simmer 16 minutes or until fish is flaky.
5 Remove fish from pan with a slotted spatula and place on a serving platter.
6 Let remaining liquid boil and cook 2 minutes until reduced to 1/2 cup. Drain liquid through a fine chinois, saving liquid and throwing away solids. Drizzle liquid over fish.

The catfish stays very moist when poaching. You may cook almost any fish with this technique. A chinois is a strainer.