4 (1 lb.) catfish fillets
1/3 c. water
1/4 c. finely chopped onion
2 tbsp. butter
2 tbsp. flour
Fish cooking liquid plus water to make 3/4 c.
1 (8 oz.) can 1 c. tomato sauce
1/2 tsp. Worcestershire sauce
1/4 tsp. salt
1/4 tsp. dried oregano leaves
1/4 tsp. dried thyme leaves
1/4 tsp. garlic powder
1/8 tsp. white pepper
1/8 tsp. cayenne pepper
Hot cooked rice

Arrange fish in single layer in 12 x 9 x 2 inch pan. Microwave safe dish, add water. Cover tightly with plastic wrap, turning back corner to vent. Microwave 7 minutes or until fish flakes easily with fork. Drain. Reserve liquid keep fish warm. Saute onion in butter in medium sauce pan, stir in flour, cook over medium heat stirring constantly, until mixture is medium brown about 8 minutes. Remove from heat. Stir in remaining ingredients (except rice). Heat to boiling, cook 1 minute more. Stirring constantly. Serve over cooked catfish and hot rice. A mighty tasty dish.