Catfish With Creole Sauce
4 7-ounce Catfish fillets
Peanut oil for lubricating fish and greasing grill
½ teaspoon Garlic powder
1 teaspoon Paprika
Pepper to taste
½ 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
1 large clove Garlic, minced
1 large Onion, minced
1 medium green Bell Pepper, seeded and chopped
2 stalks Celery, chopped
1 Bay Leaf
½ teaspoon Paprika
3 cups peeled, diced, fresh or canned Tomatoes
½ cup Chili 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.