I tried this last night as my husband was complaining bout the bag of catfish filets taking up space in the freezer and it kept falling out on his foot (we have an old frig). It was really really and really good.

This is for 8 oz of fish. Now I'm a dish and dash sort of cook and hardly ever measure so nothing is exact do it your way.

Melt some butter a couple of tablespoons worth in a saute or frying pan ove medium heat. Then add your fish filets (any nice white fish would do) and cook them until they are done you mifht have to a bit more butter. The pan will have some brown crusties on the bottom but that's OK but you want it so you can still see some melted butter. When the fish is almost done add a splash of white wine. When that cooks down a wee bit remove the fish and keep warm. Now add a big dolup (bout 1/4 cup) of sour cream and a tsp or so of ranch dressing mix (I buy it in bulk for the health food sotre and it doesn't have sugar). Mix it up well make sure to scrap the bottom of the pan for little bits of browned fish .If after cooking a few minutes ( 3 or 4) it's too thick add a little cream. I poured this sauce in a small bowl to dip my fish into. Later I found it an excellant dip for celery, broccoli, and zucci.

I was thinking it would be really good with french onion dip instead of sour cream and ranch dressing seasoning but my DH's store bought dip has sugar in it===will try it later with some home-made. jeri