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| Catfish with Creole Sauce
Creole Sauce
2 tablespoons of butter
1 large clove garlic, minced
1 large onion, minced
2 stalks celery, chopped
1 medium green bell pepper, seeded and chopped
1 bay leaf
1/2 teaspoon of paprika
3 cups of peeled, diced fresh or canned tomatoes
1/2 cup of chili sauce
Fish
four 7 ounce catfish fillets
peanut oil for lubricating fish and greasing grill
1/2 teaspoon of garlic powder
1 teaspoon of paprika
pepper to taste
1/2 teaspoon of crumbled dried tarragon
Make sauce: Heat butter in medium saucepan and add garlic, onion, celery and bell pepper. Sauté for 3 - 5 minutes, stirring often, until vegetables are tender. Add remaining sauce ingredients. Simmer, uncovered, stirring occasionally for 20 minutes. Remove and discard bay leaf. Place cooled sauce in a covered container and store in refrigerator until ready to use. Reheat before serving.
Grill catfish: Brush catfish fillets with oil and sprinkle with seasonings. Arrange fish on prepared grill. Cook for 3 minutes, brush with oil and turn. Continue cooking until fish begins to flake easily when tested with a fork, 2 - 4 minutes, depending on the size of the fish. Arrange catfish on heated platter. Pass heated Creole Sauce at table with catfish. Serve with hush puppies. Makes 4 servings |
Cookbooks - Fish
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