| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Cajun | 1 | Servings | |
INGREDIENTS
| 4 | Catfish; (1 lb.) fillets | |
| 1/3 | c | Water |
| 1/4 | c | Finely chopped onion |
| 2 | tb | Butter |
| 2 | tb | Flour |
| Fish cooking liquid plus water to make 3/4 c. | ||
| 1 | cn | (8 oz.) 1 c. tomato sauce |
| 1/2 | ts | Worcestershire sauce |
| 1/4 | ts | Salt |
| 1/4 | ts | Dried oregano leaves |
| 1/4 | ts | Dried thyme leaves |
| 1/4 | ts | Garlic powder |
| 1/8 | ts | White pepper |
| 1/8 | ts | Cayenne pepper |
| Hot cooked rice |
INSTRUCTIONS
Arrange fish in single layer in 12 x 9 x 2 inch pan. Microwave safe dish, add water. Cover tightly with plastic wrap, turning back corner to vent. Microwave 7 minutes or until fish flakes easily with fork. Drain. Reserve liquid keep fish warm. Sauté onion in butter in medium sauce pan, stir in flour, cook over medium heat stirring constantly, until mixture is medium brown about 8 minutes. Remove from heat. Stir in remaining ingredients (except rice). Heat to boiling, cook 1 minute more. Stirring constantly. Serve over cooked catfish and hot rice. A mighty tasty dish. Tiajuana, Oklahoma Posted to recipelu-digest Volume 01 Number 628 by "Joe" <[email protected]> on Jan 29, 1998
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