Broiled Catfish With Brandy-Orange Mushroom Cream Sauce

I decided to forego the traditional/usual  Friday Fish Fry and opt for baking the catfish instead this time around. Well I did have white bass and oysters and I did fry those up—I can NEVER leave out those oysters when any type of  fish hits the pan. The tangy orange juice in this sauce lends to a nice taste.

Garnished with fresh parsley leaves,  and a little julienne of orange zest


4 pounds catfish filets

7 or 8 medium shrimp, cleaned, deveined, tails on (optional)

2 Tbsp olive oil

1/4 cup orange juice,

1/4 cup brandy

1 cup heavy whipping cream

2 Tbsp soy sauce

1 Tbsp fresh lemon juice

2 Tbsp vegetable oil

4 cloves garlic, minced (two for the marinade, two for the saute pan)

1 shallot, finely chopped

Orange zest–julienne

Fresh cracked black pepper, salt to taste

Shiitake and oyster mushrooms–a few of each, chopped


Heat broiler

In a bowl, combine the orange juice, vegetable oil, soy sauce, lemon juice, garlic, and pepper, and marinate the catfish filets for about 20 minutes or so. Note—reserve some of the marinade for basting the fillets while broiling.

Place the fillets in an oiled pan (I used Pam) and broil (4 inches from the heat) for about 1o minutes or until the fish flakes easily.

A few of the fillets

Into the marinade

Mushrooms, garlic, shallots

Saute the shallots and garlic in about 2 Tbsp olive oil

Add the orange juice, then the brandy

Stir–Reduce a tad

In go those wonderful shrooms–saute

Add the heavy whipping cream

Those succulent seasoned shrimp make their entrance to the party–seasoned with Old Bay, pepper, a little garlic powder

They’ll let us know when they’re ready–nice n pinkish

Nice n pinkish—salt pepper to your liking

Place our catfish fillet on a plate and spoon the sauce over top


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