Recipe - Catfish with crabmeat sauce

Of all the species Missourians go fishing for, catfish ranks high on the list. Since it's found in urban lakes as well as country fishing holes, catfish may well be tops among Missouri anglers. And although it's wonderful fried, today we're going to dress catfish up for a special occasion...with a simple yet elegant recipe. In a saucepan, combine wine, juice from the crabmeat, a quarter-cup of green onions, and a teaspoon of oregano, garlic, bay leaf and salt and pepper to taste. Bring the mixture to a boil and simmer 5 minutes. Place fish in a glass baking dish and pour the hot herbed wine over it. Bake at 350 degrees for 10 to 15 minutes until fish is flaky. While the fish is cooking, prepare the sauce by melting butter in a saucepan and adding the rest of the ingredients except for the cornstarch and milk. Cook until onions are tender. Mix cornstarch and milk together ...add to the saucepan and cook until thickened... then serve over wine-poached fish. You can save this recipe for special occasions... but it's really so simple, you could make it for your family tonight.