FISH-Preheat a cast-iron skillet over moderately high heat until hot. Coat catfish with oil and dredge in Cajun Spice. Cook catfish in skillet, turning, until blackened on the outside but flaky and moist within. Transfer to a serving plate and top with CAJUN CREAM SAUCE-In a bowl combine well cornstarch and water. In a saucepan cook shallots in wine over moderate heat until softened. Add Cajun Spice, file powder and salt and combine well. Stir in cream and heat, stirring. Add cornstarch mixture and cook, stirring until thickened. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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|Serving Size: 1 Serving (520g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1009 (82%)|
|Amt Per Serving||% DV|
|Total Fat 112.1g||150 %|
|Saturated Fat 59.8g||299 %|
|Monounsaturated Fat 38.5g|
|Polyunsanturated Fat 7.6g|
|Cholesterol 432.7mg||133 %|
|Sodium 214.1mg||7 %|
|Potassium 900.2mg||24 %|
|Total Carbohydrate 16.1g||5 %|
|Dietary Fiber 0.9g||3 %|
|Sugars, other 15.2g|
|Protein 40.5g||58 %|
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Calories per serving: 1231
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