0 / 5

CATFISH IN SPICY TOMATO SAUCE

Gourmet, January 2005

0 min Makes 6 servings.

Cooking: Active time: 10 min Start to finish: 25 min min

67

Ingredients

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 Facts

per serving of Makes 6 servings.

Directions

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.

You Might Like:

Leave a Comment