Catfish Creole

• 2 Tbsp. butter
• 1 large onion
• 1/2 c. each chopped celery and green pepper
• 1 clove garlic
• 1 large can (1 lb. 12 oz.) whole tomatoes
• 1 can Ro-Tel tomatoes
• 1 lemon, sliced
• 1 Tbsp. each Worcestershire sauce and paprika
• 1 bay leaf
• 1 tsp. salt
• 1/4 tsp. each thyme and hot sauce
• 2 lb. skinned, dressed catfish, cut in 1 1/2-inch thick steaks

1. Melt butter in wide frying pan over medium heat. Add onion, celery, green pepper and garlic. Cook until soft, about 7 minutes. Add tomatoes and their liquid (break up tomatoes with a spoon), lemon slices, Worcestershire sauce, paprika, bay leaf, salt, thyme and liquid hot sauce.
2. Cook, stirring occasionally, for about 15 minutes or until sauce is slightly thickened.
3. Press fish pieces down into sauce.
4. Cover pan and simmer until fish flakes. Serve over hot cooked rice.

butter, onion, celery, clove garlic, tomatoes, rotel tomatoes, lemon, worcestershire sauce, bay leaf, salt, thyme

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1065450 (may not work)