Louisiana Style Barbequed Catfish in Tomato Sauce

by admin on March 11, 2010

1 cup onion, finely chopped
4 cups fresh tomatoes, peeled and chopped
Red pepper, to taste
4–5 to 8 ounce catfish fillets, lightly seasoned with salt and pepper
Salt, to taste
1 cup parsley
2 tablespoons olive oil; or peanut oil
2 cups burgundy wine
1 tablespoon garlic, finely chopped
1 tablespoon soy sauce

Place onions and parsley in oil and sauté 3 to 5 minutes. Add garlic and then the rest of the ingredients, except catfish fillets. Cook until the onions are translucent, about 10 minutes. On medium-hot grill place fillets, skin side up, for 3 minutes. Turn and cook 2 minutes more. Place in aluminum foil “boat” or grill-safe pan on grill; top with sauce. Close top on grill and cook 10 minutes.

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