Cooking Recipe Catfish Orleans With Creole Sauce

Recipe Ingredients

24 ea Catfish fillets

1 c Butter or margarine,melted

1 1/3 c Soy sauce

12 c Rice,hot,cooked

1/4 c Liquid smoke

1 ts Garlic powder

2 ts Salt

CREOLE SAUCE

1/2 c Salad oil

1 c Celery,sliced

7 c Tomatoes

1 ea Bay leaf

1/4 ts Thyme

1 c Green bell peppers,cors chop

1/2 ts Hot pepper sauce

1 c Onions,coarsely chopped

1/2 ts Garlic,minced

2 c Tomato puree

1/4 ts Black pepper

1/4 ts Worcestershire sauce

1/4 c Lemon juice

Directions

1. 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.

Categories matching this recipe

Creole ,Fish ,Crowds ,Seafood