Catfish With Creole Sauce

4 7-ounce Catfish fillets
Peanut oil for lubricating fish and greasing grill
½ teaspoon Garlic powder
1 teaspoon Paprika
Pepper to taste
½ teaspoon crumbled, dried Tarragon
Creole Sauce

Brush catfish fillets with oil and sprinkle with seasonings. Arrange fish on prepared grill. Cook for 3 minutes, brush with oil, and turn. Continue cooking until fish begins to flake easily when tested with a fork, 2-4 minutes, depending on the size of the fish. Arrange catfish on heated platter and serve with hot Creole Sauce.

Creole Sauce

2 tablespoons Butter
1 large clove Garlic, minced
1 large Onion, minced
1 medium green Bell Pepper, seeded and chopped
2 stalks Celery, chopped
1 Bay Leaf
½ teaspoon Paprika
3 cups peeled, diced, fresh or canned Tomatoes
½ cup Chili Sauce

Heat butter in medium saucepan, and add garlic, onion, celery and bell pepper. Sauté for 3-5 minutes, stirring often, until vegetables are tender. Add remaining sauce ingredients. Simmer, uncovered, stirring occasionally, for 20 minutes. Remove and discard bay leaf. Place cooled sauce in a covered container and store in refrigerator until ready to use. Reheat before serving.