CATFISH CREOLE
Steps:
- In a small saucepan, bring the 2 cups of water to a boil. Stir in the rice and return to a boil; reduce the heat. Cover and simmer for 20 minutes or until the rice is tender and the water is absorbed.
- Using a very sharp knife, cut the catfish into 3/4 inch pieces; set aside.
- In a medium saucepan, combine the tomatoes (with juices), dried onions, bouillon granules, dried oregano, garlic powder and hot-pepper sauce; bring to a boil and stir in the catfish pieces.
- Cover and cook over medium heat for 5 to 8 minutes or until the fish flakes easily when tested with a fork and is opaque all the way through.
- Serve the fish mixture over the rice.
Nutrition Facts : Calories 367.3 calories, Carbohydrate 46.8 g, Cholesterol 53.4 mg, Fat 9.3 g, Fiber 1.8 g, Protein 22.6 g, SaturatedFat 2.2 g, Sodium 406 mg, Sugar 4.4 g
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