Catfish Bienville

2 lb Catfish fillets(4-5oz ea)

1 T Lemon juice

1/8 t White pepper

1 x Cherry tomatoes(opt)

1 T Butter or margarine,melted

1 t Salt

1 x Parsley sprigs(opt)

--BIENVILLE SAUCE

-- 3 ea Bacon slices,chopped

1/3 c Chopped green onions(w/tops)

2 c Milk

1/4 c Sherry

1/2 lb Shrimp,cooked,drained

1/4 t White pepper

2 T Butter or margarine

1/4 c Flour,all-purpose

8 oz American cheese,small pieces

1 cn Mushrooms,sliced(4oz)

1/4 t Worcestershire sauce

1 ds Hot pepper sauce

1. Thaw frozen fish according to package directions.

2. Prepare Bienville Sauce; keep warm.

3. Place fillets on well-greased rack of broiler pan.

4. Combine butter, lemon juice, salt and pepper; brush fillets with

butter mixture. 5. Broil 6 inches from heat for 8 minutes, or until fish flakes

easily when tested with fork. 6. Remove fish to warm serving platter; spoon Bienville Sauce over

fillets. 7. Garnish with parsley and cherry tomatoes if desired.

*** BIENVILLE SAUCE *** 1. In medium skillet, cook bacon and onion until bacon is light

brown. 2. Add butter and flour; cook over low heat, stirring constantly,

until mixture is smooth (do not brown flour). 3. Add milk gradually, making a smooth paste; cook over low heat until

thickened and bubbly. 4. Add cheese; continue cooking over low heat until cheese melts.

5. Stir in remaining ingredients.