Dinner to night Yum yum

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Brussels Sprouts with with lemon sauteed catfish filet

1/2 pound Brussels sprouts, think did one lb

2 large garlic cloves

1 1/2 tablespoons unsalted butter

1 tablespoon olive oil

2 tablespoons pine nuts

Trim Brussels sprouts and halve lengthwise. Cut garlic into very thin

slices. In a 10-inch heavy skillet (preferably well-seasoned cast iron)

melt 1 tablespoon butter with oil over moderate heat and cook garlic,

stirring, until pale golden.

Transfer garlic with a slotted spoon to a small bowl. Reduce heat to low

and arrange sprouts in skillet, cut sides down, in one layer. Sprinkle

sprouts with pine nuts and salt to taste. Cook sprouts, without turning,

until crisp-tender and undersides are golden brown, about 15 minutes.

With tongs transfer sprouts to a plate, browned sides up. Add garlic and

remaining 1/2 tablespoon butter to skillet and cook over moderate heat,

stirring, until pine nuts are more evenly pale golden, about 1 minute.

return sprouts to pan and warm them a bit.

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Lynne Underwood

Walnut Creek, CA

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