Catfish Courtbouillon - Just Fish/Seafood Recipes

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Catfish Courtbouillon

6 to 8 catfish fillets
Salt & white pepper
4 oz. olive oil
2 tbsp. garlic
2 med. onions, sliced thin
1 lg. can black olives
2 (12 oz.) cans whole peeled tomatoes
1 tbsp. Cajun seasoning
3 to 4 oz. white wine

Place catfish in large baking dish, sprinkle with salt, pepper and Cajun seasoning. In bowl, empty tomatoes from cans, saving juice. Slice open the tomatoes and remove seeds, chop in chunks. In a saucepan, saute the garlic in the olive oil until golden. Carefully add the white wine and one-half cup of the juice from the tomatoes. Simmer for a few minutes. On top of fish, spread onions, tomatoes, olives and parsley. Pour sauce over fish. Cover and bake at 350 degrees for 30 minutes. Remove cover and continue to bake for 10 minutes. This dish goes great with Jambalaya or Spicy Rice.

NOTE: Boil olives in saucepan for 5 minutes to remove salt. Drain.