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Cajun Catfish

 Cajun Catfish
This dish features the green pepper, onion and celery combination common to Cajun dishes, but it’s not too spicy. It’s a colorful and flavorful way to serve our locally raised catfish.
4 ServingsPrep: 30 min. Bake: 15 min.


  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1/2 cup chopped green pepper
  • 1 tablespoon olive oil
  • 1 can (14-1/2 ounces) diced tomatoes and green chilies, undrained
  • 1/2 cup sliced fresh mushrooms
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1/2 teaspoon garlic powder
  • 4 catfish fillets (6 ounces each)
  • 1/4 cup grated Parmesan cheese


  • In a large skillet, saute the onion, celery and green pepper in oil
  • until tender. Add the tomatoes, mushrooms, olives and garlic powder.
  • Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or
  • until heated through.
  • Place the catfish in an ungreased 13-in. x 9-in. baking dish. Top
  • with vegetable mixture; sprinkle with cheese. Bake, uncovered, at
  • 400° for 15-20 minutes or until fish flakes easily with a fork.
  • Yield: 4 servings.
Nutritional Facts: 1 serving (1 each) equals 162 calories, 10 g fat (2 g saturated fat), 24 mg cholesterol, 681 mg sodium,

2 of 2

Cajun Catfish (continued)

Nutritional Facts: 9 g carbohydrate, 3 g fiber, 10 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.