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Place raisins in a small bowl and add enough water to cover. Let stand 10 minutes. Drain, and set aside. Cut catfish fillets into 6 portions. Rinse fillets with cold water, and
pat dry. Combine flour, sage and pepper, then dredge fillets in flour mixture to coat well. Coat a skillet with cooking spray, add margarine, and place over medium heat until margarine melts. Add
fillets, lemon juice, and reserved raisins. Cover, reduce heat, and simmer 10 minutes. Remove cover, and turn fillets. Add Chablis wine, sherry, and soy sauce to skillet. Bring to a boil, reduce
heat, and simmer 5 minutes or until wine mixture is slightly thickened. Carefully transfer fillets and wine mixture to a serving platter. Garnish catfish fillets with sage leaves. Makes 6 servings.
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