TOMATO-OKRA SAUCE

TOMATO-OKRA SAUCE

Ingredients:
2 tablespoons (28 ml) vegetable oil
12 ounces (340 g) small okra, cut into halves or thirds
1 cup (130 g) prechopped onion
1 cup (250 g) refrigerated or jarred tomato

Directions:
sauce with garlic and onion
6 lemon wedges
FOR THE CATFISH:Preheat the oven to 425°F (220°C, or gas
mark 7). Drizzle 3 tablespoons (42 g) of butter onto a large
baking sheet with sides. Set aside.
Pour the buttermilk or milk into a pie plate or large shal-
low dish. On a sheet of waxed paper combine the cornmeal
and paprika. Toss with a fork to mix. One at a time, dip the
catfish fillets into the milk. Remove, shaking off excess. Dip
into the cornmeal, patting to adhere. Place on the prepared
pan. When all of the fillets are coated, drizzle with the
remaining 3 tablespoons (42 g) butter. Bake until the fillets
are opaque in the center, about 12 minutes.
FOR THE SAUCE: Meanwhile, heat the oil in a large skillet
over medium-high heat. Add the okra and onion. Cover and
cook, stirring occasionally, until browned, about 5 minutes.
Add the sauce. Bring almost to a boil. Reduce the heat to
keep warm. Serve the sauce with the fish. Garnish with
lemon wedges.
Prep= 10 minutes Cook= 12 minutes Yield= 4 to 6 servings
Fish and Shellfish Main Dishes 105
Job no:8136 CTP Title : FW-SPHAGETTI GOURMET Client : Pro-Vision
Scn : #175 Size : 127(w)215.9(h)mm Co : M12 MAC B C0 O/P: CTP 5th Black p105
Dept : DTP D/O : 24.07.06 (Job no:8136c1 D/O : 29.07.06 Co: CM12)
103-124.qxd 7/29/06 4:02 PM
15 MINUTES OR LESS
Caribbean Red
Snapper with
Avocado
Any mild white-fleshed fish, such as tilapia,
catfish, or haddock, works well for this light
and flavor-filled main dish.
/14 cup (60 ml) olive oil