Yield: 4 servings
Measure | Ingredient |
---|---|
4 \N | 5-8 oz. catfish fillets ---creole sauce----- |
2 tablespoons | Butter |
1 cup | Chopped onions |
¾ cup | Chopped celery |
½ cup | Bell pepper; chopped |
4 \N | Cl Garlic; chopped |
2 cans | Tomato sauce; (8 oz. each) |
2 \N | Bay leaves; (whole) |
1 teaspoon | Chili powder |
\N \N | Salt; to taste |
\N \N | Cayenne pepper; to taste |
½ teaspoon | Sugar |
¼ teaspoon | Thyme |
¼ teaspoon | Dill |
¼ teaspoon | Sweet basil |
1 cup | Water |
\N \N | Salt |
\N \N | Cayenne pepper |
Place catfish fillets in baking pan with 1-inch lip.
Cover with Creole sauce. Bake at 350 F. for 15-20 minutes.
In a heavy pot, saute 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 water to retain volume.
Season with salt and cayenne pepper to taste.
Yields 4 servings.