Catfish Orleans With Creole Sauce Recipe

Catfish Orleans With Creole Sauce Recipe

Yield: 24 Servings
Recipe by luhu.jp

Ingredients:
24 each: Catfish fillets,
1 cup: Butter or margarine, melted
1 1/3 cup: Soy sauce,
12 cup: Rice, hot,cooked
1/4 cup: Liquid smoke,
1 tsp: Garlic powder,
2 tsp: Salt,

CREOLE SAUCE
1/2 cup: Salad oil,
1 cup: Celery, sliced
7 cup: Tomatoes,
1 each: Bay leaf,
1/4 tsp: Thyme,
1 cup: Green bell peppers, cors chop
1/2 tsp: Hot pepper sauce,
1 cup: Onions, coarsely chopped
1/2 tsp: Garlic, minced
2 cup: Tomato puree,
1/4 tsp: Black pepper,
1/4 tsp: Worcestershire sauce,
1/4 cup: 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 400F. 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.


Source from luhu.jp