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.
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
Heat oven to 450 degrees F.
Pour Seafood Sauce into 13 x 9-inch baking dish.
Add fish; turn to coat well.
Refrigerate for 20 minutes.
Microwave vegetables in microwavable bowl on HIGH 3 minutes, stirring halfway
through cooking time.
Spoon over fish.
Bake for 8 to 10 minutes or until fish flakes easily with a fork.
Serve with rice, if desired.
Yield: 6 servings
Test Kitchen Tip: Substitute cod, pollock, rainbow trout or striped bass for