Louisiana Catfish
1 cup finely
chopped onion
1 cup chopped parsley
2
tablespoons olive oil or peanut oil
1
tablespoon finely chopped garlic
4 cups peeled and chopped fresh tomatoes
Ground red pepper, to taste
Salt, to
taste
2 cups burgundy wine
1
tablespoon soy sauce
4 (5-8 oz.)
catfish fillets, lightly seasoned
with salt and pepper
| Place onions and parsley in oil and sauté 3-5 minutes. Add garlic and then the rest of the ingredients except catfish fillets. Cook until the onions are translucent, about 10 minutes. On medium-hot grill place fillets, skin side up, for 3 minutes. Turn and cook 2 minutes more. Place in aluminum foil and place on grill-safe pan on grill and top with sauce. Close top on grill and cook 10 minutes. |
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David A. Dawson
info@carlylelake.com
Date Last Modified: 04/25/04