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Catfish Orleans With Creole Sauce

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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)
----------------------------------------------
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


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