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 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.
Servings: 24 servings
Catfish Orleans With Creole Sauce Recipe brought to you by Recipe Ideas
Categories: Dutch Oven; Fish; Sauce; Seafood
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We hope you enjoy this Catfish Orleans With Creole Sauce recipe.
