Catfish Orleans with Creole Sauce

MMMMM----- Recipe via Meal-Master (tm) v8.02

Title: Catfish Orleans with Creole Sauce
Categories: Creole, Fish, Seafood, Crowds
Yield: 24 servings

24 ea Catfish fillets
1 c Butter or margarine,melted
1 1/3 c Soy sauce
12 c Rice,hot,cooked
1/4 c Liquid smoke
1 t Garlic powder
2 t Salt

MMMMM------------------------CREOLE SAUCE-----------------------------
1/2 c Salad oil
1 c Celery,sliced
7 c Tomatoes
1 ea Bay leaf
1/4 t Thyme
1 c Green bell peppers,cors chop
1/2 t Hot pepper sauce
1 c Onions,coarsely chopped
1/2 t Garlic,minced
2 c Tomato puree
1/4 t Black pepper
1/4 t Worcestershire sauce
1/4 c Lemon juice

1. Thaw frozen fish according to package directions.
2. Prepare Creole Sauce.
3. Place fillets in shallow baking pans.
4. Combine liquid smoke, butter, garlic powder, soy sauce and salt;
brush generously over catfish.
5. Cover with foil; bake in preheated 400'F. oven about 30 minutes.
6. To serve, place fillet on 1/2 cup rice; top with 1/4 to 1/3 cup
Creole Sauce.
*** CREOLE SAUCE ***
1. Heat oil in large Dutch oven; add onions, celery and garlic and
saute about 15 minutes.
2. Add tomatoes, tomato puree, bay leaf, black pepper, thyme and
Worcestershire sauce; cover and simmer slowly 1 1/2 hours.
3. Blanch bell peppers in boiling water 5 minutes; drain well.
4. Remove bay leaf from sauce; add bell peppers, lemon juice, hot
pepper sauce and simmer 15 minutes longer.

MMMMM