Serves 4.

Prep. time: 5-10 minutes.

4-6 catfish fillets, depending on appetites
1/4 c. chopped scallions
Parsley and/or paprika for garnish
2-3 tbsp. dry vermouth (can use dry white table wine)

Rinse and pat dry fillets. Salt and pepper as desired (lemon pepper is good).

Heat iron skillet or non-stick frying pan. Spray pan with Pam or add butter. Saute fillets until lightly brown on each side, about 2-3 minutes per side.

SAUCE:

Remove fillets from pan and add vermouth to deglaze and boil to reduce volume. At same time add chopped scallions. Cook for 1-2 minutes as desired.

Pour sauce over fillets. Garnish with chopped parsley and/or paprika and serve.