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| Catfish With Creole Sauce |
4 7-ounce Catfish fillets Peanut oil for lubricating fish and greasing grill 1/2 teaspoon Garlic powder 1 teaspoon Paprika Pepper to taste 1/2 teaspoon crumbled, dried Tarragon Creole Sauce 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 and serve with hot Creole Sauce. Creole Sauce 2 tablespoons Butter
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. |
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