Recipe - Catfish Orleans With Creole Sauce

24 Catfish fillets
1 cup Butter or margarine,melted
1 1/3 cup Soy sauce
12 cup Rice,hot,cooked
One fourth cup Liquid smoke
1 teaspoon Garlic powder
2 teaspoon Salt

CREOLE SAUCE
One half cup Salad oil
1 cup Celery, cut or sliced up
7 cup Tomatoes
1 Bay leaf
One fourth teaspoon Thyme
1 cup Green bell peppers,cors chop
One half teaspoon Hot pepper sauce
1 cup Onions,coarsely chopped
One half teaspoon Garlic,minced
2 cup Tomato puree
One fourth teaspoon Black pepper
One fourth teaspoon Worcestershire sauce
One fourth cup 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 One half cup rice; top with One fourth 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 One half 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini