Baked Fillet of Catfish Creole
- 4 5-8 Oz.
- Creole Sauce-----
- 2 tb Butter
- 1 c Chopped Onions
- 3/4 c Chopped Celery
- 1/2 c Bell Pepper -- chopped
- 4 Cloves Garlic -- chopped
- 2 cn Tomato Sauce -- (8 oz.
- Each)
- 2 Bay Leaves -- (whole)
- 1 ts Chili Powder
- Salt -- to taste
- Cayenne Pepper -- to taste
- 1/2 ts Sugar
- 1/4 ts Thyme
- 1/4 ts Dill
- 1/4 ts Sweet Basil
- 1 c Water
- Salt
- Cayenne Pepper
- Catfish Fillets
Place catfish fillets in baking pan with 1-inch lip.
Cover with Creole sauce. Bake at 350 F. for 15-20 minutes.
In a heavy pot, saute seasonings in butter until done (10 minutes). Add
tomato sauce and water, bring to a rapid boil, and reduce to simmer. Stir
occasionally and cook approximately one hour. Add water to retain volume.
Season with salt and cayenne pepper to taste.
Yields 4 servings.
Recipe By :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
Cover with Creole sauce. Bake at 350 F. for 15-20 minutes.
In a heavy pot, saute seasonings in butter until done (10 minutes). Add
tomato sauce and water, bring to a rapid boil, and reduce to simmer. Stir
occasionally and cook approximately one hour. Add water to retain volume.
Season with salt and cayenne pepper to taste.
Yields 4 servings.
Recipe By :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
