Pan Seared Catfish Dijon

Catfish:
1 lb catfish cut into 4 pieces
1 tbsp oil
2 tbsp flour
1 tbsp butter
 

Sauce:
1/4 cup dry white wine
1 tbsp capers
1/4 cup half & half cream
1/4 tsp lemon-pepper seasoning
1 tbsp Dijon mustard
 

pat catfish with paper towel.  In a small bowl, combine sauce ingredients.  Coat a large skillet with cooking spray, add butter and canola oil. Heat skillet on medium-high heat.  Lightly coat the fish with flour. Pan sear catfish in skillet until light brown on one side. Turn.  Cook until internal temperature of thickest part of fish reaches 140 degrees.  Remove fish to serving dish. Pour sauce into skillet. Scrape bottom of pan and mix pan droppings into sauce.  Stir until hot and serve over the fish.