  Catfish Creole1/4 cup each chopped onion, celery and green pepper2 garlic cloves, minced 2 teaspoons olive oil 3/4 cup chicken broth 1 tablespoon tomato paste 1/2 teaspoon salt 1/2 teaspoon each dried basil, oregano and thyme 1/8 teaspoon each white, black and cayenne pepper Dash paprika 1/2 cup diced fresh tomato 1 pound catfish or orange roughy fillets Hot cooked rice Minced fresh parsley In a small skillet, saute the onion, celery, green pepper and garlic in oil until tender. Add the broth, tomato paste and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until heated through. Stir in the tomato. Arrange the fillets in a greased 13in. x 9-in. x 2-in. baking dish; top with vegetable mixture. Bake, uncovered, at 375° for 15-20 minutes or until fish flakes easily with a fork. Serve over rice; sprinkle with parsley. Yield: 4 servings. |