Catfish Creole Recipe
Catfish Creole Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
A friend gave me this recipe, and it's been a family favorite since the first time I made it.
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min.

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

Nutritional Facts

1 each: 196 calories, 11g fat (2g saturated fat), 53mg cholesterol, 542mg sodium, 5g carbohydrate (2g sugars, 1g fiber), 19g protein.

  • 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
  1. 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.
  2. 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.
Originally published as Catfish Creole in Country February/March 2003, p51

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