Catfish Creole Style Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
6 each: Catfish fillets, 5 to 6
1 can: Whole tomatoes, 16 oz.
-oz. each,
2 each: Bay leaves,
Salt,
1 T: Worcestershire sauce,
Cayenne pepper,
Louisiana Hot sauce, a
2 cup: Onions, chopped
-couple of dashes,
1 cup: Bell pepper, chopped
6 each: Lemon slices,
1/2 cup: Celery, chopped
1/2 cup: Parsley, minced
4 T: Butter,
Directions:
Rub the fillets well with salt and pepper. In a large black iron
skillet, saute the onions, bell pepper and celery in butter until
vegetables are wilted. Add the tomatoes, bay leaves, Worcestershire
sauce and hot sauce. Cook over a medium fire for 15 to 20 minutes,
stirring occasionally. Add the catfish fillets, cover and lower fire.
Let simmer for about 10 minutes or until fish flakes.
To serve, remove the fish with a spatula to serving plates, garnish
with lemon slices and minced parsley. Serve the sauce with steamed
rice on the side.
Serves 6.
From the Louisiana Conservationist - May/June 1990
Calories per serving: Number of Servings: 6 Fat
grams per serving: Approx. Cook Time: :30 Cholesterol
per serving: Marks:
Submitted By FRED TOWNER On 10-12-94
Source from luhu.jp
skillet, saute the onions, bell pepper and celery in butter until
vegetables are wilted. Add the tomatoes, bay leaves, Worcestershire
sauce and hot sauce. Cook over a medium fire for 15 to 20 minutes,
stirring occasionally. Add the catfish fillets, cover and lower fire.
Let simmer for about 10 minutes or until fish flakes.
To serve, remove the fish with a spatula to serving plates, garnish
with lemon slices and minced parsley. Serve the sauce with steamed
rice on the side.
Serves 6.
From the Louisiana Conservationist - May/June 1990
Calories per serving: Number of Servings: 6 Fat
grams per serving: Approx. Cook Time: :30 Cholesterol
per serving: Marks:
Submitted By FRED TOWNER On 10-12-94
Source from luhu.jp