Fish recipes |
Baked Catfish Creole |
Sauce: 3/4 cup melted butter 1 cup chopped onions 1 cup chopped celery 1/2 cup chopped bell pepper 1/4 cup diced garlic 2 each bay leaves 2 can tomato sauce (8 oz) 1 cup fish stock 1/2 teaspoon sugar 1 pinch dry thyme 1 pinch dry basil 1 cup chopped green onions 1/2 cup chopped parsley 1 salt and cracked black 1 pepper to taste Cooking: 4 each 5-8 oz catfish fillets 1 cup 90-110 count shrimp (peeled 1 and deveined) 1 reserved creole sauce 4 cup cooked white rice 1/4 cup chopped parsley |
Sauce: Add sugar, thyme, basil, green onions and parsley. Continue to cook ten additional minutes and season to taste using salt and pepper. Remove from heat
and set aside. Heat rice under hot tap water and place an equal amount in the center of each serving plate. Serve catfish Creole on top of white rice and garnish with chopped parsley. This dish may also be served over pasta. |