Oven-Roasted Catfish with a Spicy Creole Tomato Sauce

Oven-Roasted Catfish with a Spicy Creole Tomato Sauce

catfish in spicy creole tomato sauce
Serves 100
Ingredients:

* Catfish
* 40 pounds catfish fillets (cut in 6-ounce pieces)
* 1 cup olive oil
* 2 pounds whole wheat bread crumbs (made from fresh whole wheat bread)
* 2 ounces salt
* 8 ounces paprika
* 2 ounces cayenne pepper

* Spicy Creole Tomato Sauce
* 2 ounces olive oil
* 2 pounds green pepper, chopped
* 2 pounds white onion, chopped
* 1 quart chicken stock
* 1 #10 can tomatoes, diced (~ 6 pounds)
* 5 pounds tomatoes, chopped
* 64-ounce tomato juice, canned
* 3 bay leaves
* 2 tablespoons paprika
* 3 tablespoons hot sauce
* 1 tablespoon ground mustard
* 1 tablespoon granulated onion
* 1 tablespoon granulated garlic
* 1 tablespoon cayenne pepper
* 1 tablespoon white pepper
* 1 tablespoon black pepper
* 1 tablespoon oregano
* 1 tablespoon basil, dried
* ½ cup water
* 2 tablespoons cornstarch
* 4 ounces fresh thyme, chopped
* 2 tablespoons red pepper flakes, dried
* 1 ½ pounds scallions, chopped

Preparation:
  1. Place catfish on sheet pans. Combine remaining ingredients together to make crumb topping. Place some crumb topping on each piece of fish. Bake in a 375 degrees Fahrenheit oven for 20 minutes, until fish reaches internal temperature of 150 degrees Fahrenheit.
  2. For spicy creole tomato sauce, sauté onions and peppers in olive oil for 5 minutes until soft in saucepan over medium heat. Add next 15 ingredients. Bring to a boil. Reduce heat. Simmer 45 minutes. Dissolve cornstarch in water and add to saucepan. Add fresh thyme and red pepper flakes. Simmer 10 minutes and purée sauce.
  3. Spoon sauce over fish and garnish with scallions.

Nutrition facts:

Per 1/100 of recipe 288 calories 28 grams of protein 12 grams of carbohydrates 3 grams of fiber 3 grams of sugar 532 milligrams of sodium 15 grams of fat ( 3 grams of saturated fat ) 87 milligrams of cholesterol

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