Categories: Fish/sea, Cajun 
      Yield: 4 servings 
  
      3 lb Catfish steaks                      1    Clove garlic, minced 
    1/2 c  Salad oil                           1 cn Tomato sauce 
      2    Onions, chopped fine                     -salt, red and black 
           -                                        -pepper 
           -lemon slices                   
  
         In medium size Dutch oven, bring oil to medium heat. Add 
       alternate layers of fish, (sprinkled with salt, black and red 
       pepper) and onions, garlic, lemon slices and tomato sauce. Do 
       not add water. Cover and simmer for 1 hour. A small amount of 
       water may be added toward end of cooking time if necessary 
       for more gravy. Serves 4. 
         Serve over mounds of rice. Try a tossed green salad and 
       French bread. 
       Note:  Another  elegant fish delight is called Bouillibasse and 
       you get those recipes when you order "CAJUN COOKING FUN". 
       --- 
                                                        chapter end 
   
  Converted by MMCONV vers. 1.20