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Receta Catfish Creole
by Global Cookbook

Catfish Creole
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Ingredientes

  • 12 ounce pkg. skinless Catfish Fillets
  • 2 c. Water
  • 1 c. Long Grain Rice
  • 1 x (16-ounce.) can Stewed Tomatoes
  • 2 tsp dry Onions or possibly 2 Tbs. fresh Onions, chopped
  • 1 tsp Chicken Bouillon Pwdr
  • 1/2 tsp dry Oregano or possibly 1 teaspoon fresh, chopped
  • 1/4 tsp Garlic Pwdr
  • 1/8 tsp Warm Pepper Sauce, or possibly to taste

Direcciones

  1. If using frzn fish, make sure to let the catfish stand at room temperature for 10 to 20 min till partially thawed. Meanwhile, in a small saucepan, bring the water to a boil. Stir in the rice. Return the mix to a boil, then reduce the heat, cover, and simmer for 20 min or possibly till the rice is tender and the water is absorbed. Using a very sharp knife, cut the catfish into 3/4 inch pcs; set aside. In a medium saucepan, combine the tomatoes and juice, onions, bouillon pwdr, oregano, garlic pwdr, and warm pepper sauce.
  2. Bring the mix to a boil, then stir in the catfish pcs. Cover and cook over medium heat for 5 to 8 min or possibly till the fish is completely opaque and flakes easily when tested with a fork. To serve, pour a portion of the catfish with red sauce over the top of the hot rice.