Baked Fillet of Catfish Creole
Makes 4 servings
Ingredients
4 each 6 to 8 ounce catfish fillets
Creole Sauce:
2 tablespoons butter
1 cup chopped yellow onions
3/4 cup chopped celery
4 cloves garlic, minced
2 bay leaves, whole
1 teaspoon chili powder
salt to taste
cayenne pepper to taste
1/2 teaspoon sugar
1/4 teaspoon thyme
1/4 teaspoon dill
1/4 teaspoon sweet basil
2 cups tomato sauce
1 cup water
salt
cayenne pepper
Preparation:
In a heavy pot, sauté onions, celery, garlic and seasonings in butter until done (10 minutes). Add tomato sauce and water, bring to a rapid boil and reduce to simmer. Stir occasionally and cook approximately one hour. Add more water if necessary to retain volume. Season with salt and cayenne pepper to taste when finished cooking.
Place catfish fillets in a glass baking dish. Cover with Creole Sauce. Bake at 350 degrees F for 15 to 20 minutes. Serve at once with fresh steamed rice.
Ingredients
4 each 6 to 8 ounce catfish fillets
Creole Sauce:
2 tablespoons butter
1 cup chopped yellow onions
3/4 cup chopped celery
4 cloves garlic, minced
2 bay leaves, whole
1 teaspoon chili powder
salt to taste
cayenne pepper to taste
1/2 teaspoon sugar
1/4 teaspoon thyme
1/4 teaspoon dill
1/4 teaspoon sweet basil
2 cups tomato sauce
1 cup water
salt
cayenne pepper
Preparation:
In a heavy pot, sauté onions, celery, garlic and seasonings in butter until done (10 minutes). Add tomato sauce and water, bring to a rapid boil and reduce to simmer. Stir occasionally and cook approximately one hour. Add more water if necessary to retain volume. Season with salt and cayenne pepper to taste when finished cooking.
Place catfish fillets in a glass baking dish. Cover with Creole Sauce. Bake at 350 degrees F for 15 to 20 minutes. Serve at once with fresh steamed rice.
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