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Ingredients |
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24 ea |
Catfish fillets |
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1 c |
Butter or margarine, melted |
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1 1/3 c |
Soy sauce |
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12 c |
Rice, hot, cooked |
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1/4 c |
Liquid smoke |
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1 ts |
Garlic powder |
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2 ts |
Salt |
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CREOLE SAUCE: |
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1/2 c |
Salad oil |
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1 c |
Celery, sliced |
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7 c |
Tomatoes |
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1 ea |
Bay leaf |
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1/4 ts |
Thyme |
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1 c |
Green bell peppers, coarsely chop |
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1/2 ts |
Hot pepper sauce |
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1 c |
Onions, coarsely chopped |
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1/2 ts |
Garlic, minced |
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2 c |
Tomato puree |
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1/4 ts |
Black pepper |
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1/4 ts |
Worcestershire sauce |
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1/4 c |
Lemon juice |
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Instructions |
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1.
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Thaw frozen fish according to package directions.
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2.
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Prepare Creole Sauce.
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3.
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Place fillets in shallow baking pans.
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4.
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Combine liquid smoke, butter, garlic powder, soy sauce and salt; brush generously over catfish.
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5.
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Cover with foil; bake in preheated 400F. oven about 30 minutes.
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6.
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To serve, place fillet on 1/2 cup rice; top with 1/4 to 1/3 cup Creole Sauce.
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CREOLE SAUCE:
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7.
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Heat oil in large Dutch oven; add onions, celery and garlic and saute about 15 minutes.
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8.
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Add tomatoes, tomato puree, bay leaf, black pepper, thyme and Worcestershire sauce; cover and simmer slowly 1 1/2 hours.
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9.
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Blanch bell peppers in boiling water 5 minutes; drain well.
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10.
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Remove bay leaf from sauce; add bell peppers, lemon juice, hot pepper sauce and simmer 15 minutes longer.
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