| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Dutch | Creole, Crowds, Fish, Seafood | 24 | Servings |
INGREDIENTS
| 24 | Catfish fillets | |
| 1 | c | Butter or margarine, melted |
| 1 1/3 | c | Soy sauce |
| 12 | c | Rice, hotcooked |
| 1/4 | c | Liquid smoke |
| 1 | t | Garlic powder |
| 2 | t | Salt |
| 1/2 | c | Salad oil |
| 1 | c | Celery, sliced |
| 7 | c | Tomatoes |
| 1 | Bay leaf | |
| 1/4 | t | Thyme |
| 1 | c | Green bell peppers, cors chop |
| 1/2 | t | Hot pepper sauce |
| 1 | c | Onions, coarsely chopped |
| 1/2 | t | Garlic, minced |
| 2 | c | Tomato puree |
| 1/4 | t | Black pepper |
| 1/4 | t | Worcestershire sauce |
| 1/4 | c | Lemon juice |
INSTRUCTIONS
Thaw frozen fish according to package directions. 2. Prepare Creole Sauce. 3. Place fillets in shallow baking pans. 4. Combine liquid smoke, butter, garlic powder, soy sauce and salt; brush generously over catfish. 5. Cover with foil; bake in preheated 400'F. oven about 30 minutes. 6. To serve, place fillet on 1/2 cup rice; top with 1/4 to 1/3 cup Creole Sauce. *** CREOLE SAUCE *** 1. Heat oil in large Dutch oven; add onions, celery and garlic and saute about 15 minutes. 2. Add tomatoes, tomato puree, bay leaf, black pepper, thyme and Worcestershire sauce; cover and simmer slowly 1 1/2 hours. 3. Blanch bell peppers in boiling water 5 minutes; drain well. 4. Remove bay leaf from sauce; add bell peppers, lemon juice, hot pepper sauce and simmer 15 minutes longer. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 327
Calories From Fat: 195
Total Fat: 21.9g
Cholesterol: 107.8mg
Sodium: 993.5mg
Potassium: 705.3mg
Carbohydrates: 6.1g
Fiber: 1.3g
Sugar: 2.8g
Protein: 26g