| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy, Vegetables |
|
Creole, Fish, Seafood |
6 |
Servings |
INGREDIENTS
| 8 |
|
Catfish fillets(4-5oz ea) |
|
|
Salt |
|
|
Paprika |
| 2 |
|
Garlic cloves,chopped |
| 4 |
c |
Spinach |
| 3 |
tb |
Parmesan cheese,grated |
| 1/8 |
ts |
Lemon juice,fresh |
| 1 |
pn |
Black pepper |
| 1/2 |
c |
Flour,all-purpose |
|
|
Pepper |
| 1/3 |
c |
Shortening,vegetable |
| 1 |
cn |
Whole tomatoes(28oz) |
| 2 |
pk |
Spinach,frozen(10oz) |
| 1 |
pk |
Dairy sour cream(8oz) |
| 1/4 |
ts |
Salt |
|
2 |
minutes. |
INSTRUCTIONS
1. Thaw frozen fish according to package directions.
2. Mix flour and salt, pepper, and paprika to taste. Dust fish in seasoned
flour.
3. In large, heavy skillet, saute fillets in hot shortening until crisp and
golden; remove.
4. Saute garlic 1 minute; add tomatoes and cook until heated through, about
5. With slotted spoon, lift out tomatoes (reserve sauce in skillet);
arrange tomatoes.
6. Heat reserved sauce; add spinach and cook just until tender.
7. Arrange spinach in center of dish; place fillets on top.
8. Blend 1 tablespoon of the cheese with remaining ingredients and spoon
over fillets.
9. Sprinkle with remaining cheese, brown under broiler and serve at once.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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