| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Main, Dishes |
4 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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
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