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Catfish Creole Style


6 catfish fillets, 5 to 6 oz. each
salt
cayenne pepper
2 cup onions, chopped
1 cup bell pepper, chopped
1/2 cup celery, chopped
4 tablespoon butter
1 can whole tomatoes, 16 oz.
2 bay leaves
1 tablespoon Worcestershire sauce
Louisiana Hot sauce, a couple of dashes
6 lemon slices
1/2 cup parsley, minced

Rub the fillets well with salt and pepper. In a large black iron skillet, sauté 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.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.