Instructions: 1. Thaw frozen fish according to package directions.

2. Prepare Creole Sauce.

3. Place fillets in shallow baking pans.

4. Combine liquid smoke, butter, garlic powder, soy sauce and salt; brush generously over catfish.

5. Cover with foil; bake in preheated 400F. oven about 30 minutes.

6. To serve, place fillet on 1/2 cup rice; top with 1/4 to 1/3 cup Creole Sauce.

*** CREOLE SAUCE
***

1. Heat oil in large Dutch oven; add onions, celery and garlic and saute about 15 minutes.

2. Add tomatoes, tomato puree, bay leaf, black pepper, thyme and Worcestershire sauce; cover and simmer slowly 1 1/2 hours.

3. Blanch bell peppers in boiling water 5 minutes; drain well.

4. Remove bay leaf from sauce; add bell peppers, lemon juice, hot pepper sauce and simmer 15 minutes longer.

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