Liveliner
Well-known member
I got this from one of my Shark fishing research team members at SSI Sharkin. in St Simon Island, GA. Tony lives in Jacksonville, FL but travels to the orient where he spends the winters. He has super recipes that he acquires in his travels.. This is one I recieved from him for catfish. I have not tried it yet but plan to real soon. It sounds like it would be delish...
Tony Said; ...
I eat it over cornbread. Sometimes use fresh tomatoes and bell peppers. you can play around with the recipe however you want. I use Louisanna hotsauce and a lot more than 1/8 tsp
2 cups water
1 cup uncooked long-grain rice
1 pound catfish fillets
1 (16 ounce) can stewed tomatoes, with liquid
2 teaspoons dried minced onion
1 teaspoon chicken bouillon granules
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
1/8 teaspoon hot pepper sauce
DIRECTIONS
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.
Tony Said; ...
I eat it over cornbread. Sometimes use fresh tomatoes and bell peppers. you can play around with the recipe however you want. I use Louisanna hotsauce and a lot more than 1/8 tsp
2 cups water
1 cup uncooked long-grain rice
1 pound catfish fillets
1 (16 ounce) can stewed tomatoes, with liquid
2 teaspoons dried minced onion
1 teaspoon chicken bouillon granules
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
1/8 teaspoon hot pepper sauce
DIRECTIONS
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.