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Prep Time: 45 Minutes Cook Time: 25 Minutes |
Ready In: 70 Minutes Servings: 1 |
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I found this in a 1992 newspaper clipping I found in an old cookbook I bought It was an old Baton Rouge recipe clipping. I haven't tried it yet, but wanted to keep it safe Ingredients:
4 catfish fillets, 4 oz each |
nonstick cooking spray |
4 tablespoons finely chopped parsley |
Directions:
1. 1. Prepare creole sauce as directed.
2. 2. Preheat oven to 375 degrees.
3. 3. Place the catfish in a baking dish sprayed with the non stick spray. Add the creole sauce and bake uncovered for20 minutes or until fish springs back to the touch.
4. 4. When ready to serve, remove the fillets to a warmed platter and pour the sauce over them. Garnish with chopped parsley.
5. yeild:12 oz fish.
6. Serving: 3 oz catfish with about 1/2 cup sauce.
7. Creole Sauce.
8. 1/2 tblsp olive oil.
9. 1/2 cup tomatoes , peeled and diced.
10. 1/4 cup onions, finely chopped.
11. 1/4 cup celery, finely chopped.
12. 1/4 cup green bell pepper, finely chopped.
13. 1 tsp garlic , finely minced.
14. Creole Seasonings:.
15. 3/4 tsp fresh oregano, finely chopped.
16. 1/2 tsp fresh thyme, finely chopped.
17. 1/8 tsp white pepper.
18. 1/8 tsp black pepper.
19. 1/8 tap red pepper.
20. 1/8 tsp paprika.
21. 3/4 cup chicken broth.
22. 1 tblsp tomato paste.
23. 1. Heat oil in a large skillet over medium heat. Add the tomatoes, onions, celery, bell peppers, garlic, and seasonings stirring to combine. Cook until onions are trandlucent, about 5 minutes.
24. 2. Stir in the stock and tomato paste and bring to a boil. Reduce the heat and simmer, stirring occasionally, until the vegetables are tender, about 20 minutes.
25. Yield: 1 1/2 cups.
26. Serving: 1/4 cup.
27. Chicken Stock Recipe Follows.
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