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3 lb Filet catfish
1/2 c Salad oil
2 Onions; minced
1 Clove garlic; mined
1 cn Tomato sauce
Bring oil to medium heat. Add alternate layers of fish, sprinkled
with salt and black pepper, onions and garlic, lemon slices and
tomato sauce. Add no water. Cover. Simmer for 1 hour. A small amount
of water may be added toward end of cooking time if necessary for
more gravy. Serves 4. Serve on mounds of rice, along with tossed
green salar and French bread.