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Chopped green bell pepper, celery and onion are known as the "trinity" in
Creole and Cajun cooking. These vegetables are cooked in the microwave for a
quick and tasty addition to the Cajun Seafood Sauce.
Makes 6 servings.
1/2 cup McCormick� Cajun Seafood Sauce
1 1/2 pounds catfish fillets
1/2 cup chopped onion
1/2 cup chopped green or red bell pepper
1/3 cup chopped celery
1. Heat oven to 450 degrees F. Pour Seafood Sauce into 13 x 9-inch baking dish.
Add fish; turn to coat well. Refrigerate 20 minutes.
2. Microwave vegetables in microwavable bowl on HIGH 3 minutes, stirring halfway
through cooking time. Spoon over fish.
3. Bake 8 to 10 minutes or until fish flakes easily with a fork. Serve with
rice, if desired.
Test Kitchen Tip: Substitute cod, pollock, rainbow trout or striped bass for the
catfish.
Recipe and photograph provided courtesy of �2008 McCormick & Co. - used with permission.
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