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Catfish in seasoned tomatoes, vegetables
and southern spices served over rice.
 Ingredients:
2
tablespoons butter
1 large onion
1 cup cut okra
½ cup chopped celery
½ cup chopped green pepper
1 clove garlic, minced
1 15oz can whole tomatoes
1 lemon
1 tablespoon Worcestershire sauce
1 tablespoon paprika
1 bay leaf
1 teaspoon salt
¼ teaspoon thyme leaves
¼ teaspoon liquid hot pepper sauce
2 pounds skinned, dressed catfish cut into 1½ inch thick
steaks
3 cups hot cooked rice
Directions:
Melt the butter
in a large skillet over medium heat. Add the onion, okra, celery,
green pepper, and garlic. Cook until soft. Add tomatoes and their
liquid. Break the tomatoes with a spoon. Squeeze juice from lemon,
Worcestershire sauce, paprika, bay leaf, salt, thyme and liquid hot
pepper sauce.
Cook stirring occasionally for about 15 minutes or until the sauce is
slightly thickened. Press fish pieces down into sauce and spoon some
of the sauce over the top of the fish. Cover the pan and simmer
gently until the fish flakes (approx 10-15 minutes) when prodded with
a fork.
Serve over hot cooked rice.
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