Fettuccine With Catfish in Peppercorn Sauce

Ingredients:
- 2 teaspoons butter
- 3 green onions, minced
- 2 teaspoons fresh coarse ground black pepper (to taste)
- 12 cup dry white wine
- 3 catfish fillets, cut in thin strips and patted dry
- 34 cup milk
- 34 cup whipping cream
- 14 teaspoon nutmeg
- 12 teaspoon salt
- 1 teaspoon fresh lemon juice
- 8 ounces fettuccine, cooked and drained
- chopped parsley or chives (to garnish)
- parmesan cheese (optional)

Directions:
- In a heavy skillet over medium heat, melt butter.
- Cook green onions and pepper for 1 minute.
- Add the wine and catfish strips, stirring gently to coat catfish on all sides, cooking almost through.
- Add the milk, cream, nutmeg and salt, continuing to stir.
- Add the lemon juice and stir constantly while the sauce thickens.
- Check the seasonings and adjust if necessary.
- Serve immediately tossed with the fettuccine.
- Sprinkle each serving with parsley or chives and cheese.