02-11-2004, 06:03 PM
The bonus of this dish lies in the raw rice that cooks in the fish and vegetable juices, absorbing those great flavors.
1-1.5 lbs. Catfish fillets or Steaks
1 Cup Sliced Mushrooms
1/2 Cup Sliced Red/Green Pepper
1/2 Cup of Celery
1/2 Cup Chopped Onion
1 Can (14.5 oz.) Whole Tomato with juice
3/4 Cup Chicken Broth
3/4 Cup Raw Long Grain Rice
1 Tsp. Paprika
3/4 Tsp. Dried Thyme Leaves
3/4 Tsp. Salt
1/2 Tsp. Dried Red Pepper Flakes
1/4 Tsp. Black Pepper
Chopped fresh parsley for garnish
Lemon Slices
In a 2 1/2 to 3 quart casserole or baking dish, combine mushrooms, peppers, celery, onion, tomatoes and juices, broth, rice paprika, thyme, salt and red and black pepper. Cover and bake at 400 degrees Fahrenheit for 25 minutes.
Stir vegetable and rice mixture. Place fish over ingredients in casserole. Spoon some sauce over fish. Cover.
Continue baking additional 25 minutes or until rice is tender and fish flakes easily.
Garnish with fresh parsley and lemon slices, if desired.
[signature]
1-1.5 lbs. Catfish fillets or Steaks
1 Cup Sliced Mushrooms
1/2 Cup Sliced Red/Green Pepper
1/2 Cup of Celery
1/2 Cup Chopped Onion
1 Can (14.5 oz.) Whole Tomato with juice
3/4 Cup Chicken Broth
3/4 Cup Raw Long Grain Rice
1 Tsp. Paprika
3/4 Tsp. Dried Thyme Leaves
3/4 Tsp. Salt
1/2 Tsp. Dried Red Pepper Flakes
1/4 Tsp. Black Pepper
Chopped fresh parsley for garnish
Lemon Slices
In a 2 1/2 to 3 quart casserole or baking dish, combine mushrooms, peppers, celery, onion, tomatoes and juices, broth, rice paprika, thyme, salt and red and black pepper. Cover and bake at 400 degrees Fahrenheit for 25 minutes.
Stir vegetable and rice mixture. Place fish over ingredients in casserole. Spoon some sauce over fish. Cover.
Continue baking additional 25 minutes or until rice is tender and fish flakes easily.
Garnish with fresh parsley and lemon slices, if desired.
[signature]