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Catfish Creole

 Catfish Creole
A friend gave me this recipe, and it's been a family favorite since the first time I made it.
4 ServingsPrep: 20 min. Bake: 15 min.


  • 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


  • 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.

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Catfish Creole (continued)

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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.