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This isn’t a dish I would rush back to make again. It was just ok and there’s too many changes I would make to mention it which would turn it into a whole new dish. It’s edible, just not up our ally.

Creole Catfish

(Adapted from The Cooking Bride)

 

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1 tablespoon vegetable oil

1 green bell pepper, cored and diced

½ teaspoon dried oregano

1 small can (8 oz.) tomato sauce

cup water

¼ teaspoon garlic powder

¼ teaspoon black pepper

⅛ teaspoon cayenne pepper

1 pound firm white fish (catfish, cod, haddock, or halibut)

 

Heat oil in a medium skillet over medium heat. Add bell pepper and oregano and cook until bell pepper is crisp-tender, about five minutes.

 

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Add tomato sauce, water, garlic powder, black pepper, and cayenne pepper. Bring mixture to a boil.

 

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Nestle fish in soup mixture and gently stir to coat fish. Reduce heat to low.

 

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Cover pan and cook about five minutes or until fish flakes easily with a fork.

 

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Serve with long grain and wild rice and corn muffins, if desired.

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