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Catfish Creole Recipe

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Catfish Creole Recipe

Prep: 20 min. Bake: 15 min.

Yield: 4 Servings

20 15 35

Ingredients

1/4 cup each chopped onion, celery and green pepper
2 teaspoons olive oil
2 garlic cloves, minced
3/4 cup chicken broth
1 tablespoon tomato paste
1/2 teaspoon salt
1/2 teaspoon each dried basil, oregano and thyme
1/8 teaspoon each white, black and cayenne pepper
Dash paprika
1/2 cup diced fresh tomato
1 pound catfish or orange roughy fillets
Hot cooked rice
Minced fresh parsley

Directions

In a small skillet, saute the onion, celery and green pepper in oil until tender. Add the garlic; cook 1 minute longer. Add the broth, tomato paste and seasonings. bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until heated through. Stir in tomato.
Arrange fillets in a greased 13-in. x 9-in. baking dish; top with vegetable mixture. Bake, uncovered, at 375° for 15-20 minutes or until fish flakes easily with a fork. Serve over rice; sprinkle with parsley. Yield: 4 servings.

Nutritional Facts 1 serving (1 each) equals 196 calories, 11 g fat (2 g saturated fat), 53 mg cholesterol, 542 mg sodium, 5 g carbohydrate, 1 g fiber, 19 g protein.

Originally published as Catfish Creole in Country February/March 2003, p51

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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