Catfish creole style

6 servings

Ingredients

Quantity Ingredient
6 eaches Catfish fillets - 5 to 6 oz. each
Salt
Cayenne pepper
2 cups Onions - chopped
1 cup Bell pepper - chopped
½ cup Celery - chopped
4 tablespoons Butter
1 can Whole tomatoes - 16 oz.
2 eaches Bay leaves
1 tablespoon Worcestershire sauce
Louisiana Hot sauce - a couple of dashes
6 eaches Lemon slices
½ cup Parsley - minced

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

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