CATFISH IN SPICY TOMATO SAUCE
Gourmet, January 2005
0 min Makes 6 servings.Cooking: Active time: 10 min Start to finish: 25 min min
1 (28-oz) can whole tomatoes in juice
1 tablespoon olive oil
2 garlic cloves, finely chopped
Rounded 1/4 teaspoon cayenne
3/8 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/8 teaspoon ground allspice
1/8 teaspoon ground ginger
1 1/4 teaspoons salt
1 1/2 teaspoons sugar
6 (5-oz) catfish fillets
3 tablespoons chopped fresh flat-leaf parsley
Nutrition Factsper serving of Makes 6 servings.
Step 1Put oven rack in middle position and preheat oven to 400°F.
Step 2Purée tomatoes with their juice in a blender. Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook garlic, spices, and 3/4 teaspoon salt, stirring, until garlic is golden, about 1 minute. Add tomato purée and sugar and briskly simmer, uncovered, stirring occasionally, until slightly thickened, 6 to 8 minutes.
Step 3Pour sauce into a 13- by 9-inch baking dish. Pat fish dry and sprinkle with remaining 1/2 teaspoon salt. Arrange fillets in 1 layer on sauce, tucking each tail end under if necessary to fit, and bake until fish is just cooked through, 10 to 12 minutes. Serve sprinkled with parsley.