CATFISH CREOLE
Steps:
- In a small saucepan, bring the 2 cups of water to a boil. Stir in the rice and return to a boil; reduce the heat. Cover and simmer for 20 minutes or until the rice is tender and the water is absorbed.
- Using a very sharp knife, cut the catfish into 3/4 inch pieces; set aside.
- In a medium saucepan, combine the tomatoes (with juices), dried onions, bouillon granules, dried oregano, garlic powder and hot-pepper sauce; bring to a boil and stir in the catfish pieces.
- Cover and cook over medium heat for 5 to 8 minutes or until the fish flakes easily when tested with a fork and is opaque all the way through.
- Serve the fish mixture over the rice.
Nutrition Facts : Calories 367.3 calories, Carbohydrate 46.8 g, Cholesterol 53.4 mg, Fat 9.3 g, Fiber 1.8 g, Protein 22.6 g, SaturatedFat 2.2 g, Sodium 406 mg, Sugar 4.4 g
CATFISH CREOLE
This is from the Sunset Seafood Cookbook (1981). We make it frequently. It's quick and tasty. Feel free to spice this up if you'd like to. The original calls for the lemon to be sliced thinly and laid on top. If you do this, use a sweet lemon. If it's not sweet, it will make the dish bitter. We've tossed out a few batches because of this, so we started zesting the lemon and using the juice.
Provided by OliveLover
Categories One Dish Meal
Time 1h
Yield 6 , 6 serving(s)
Number Of Ingredients 15
Steps:
- Melt butter in wide frying pan or dutch oven over medium heat; add onion, celery, green pepper, and garlic. Cook until soft (about 7 minutes); add tomatoes, lemon zest and juice, Worcestershire, paprika, bay leaf, salt, thyme and Tabasco. Cook, stirring occasionally, for about 15 minutes until sauce is slightly thickened.
- Press fish pieces down into sauce; spoon some of the sauce over the top of fish. Cover pan and simmer gently until fish flakes readily when prodded in thickest portion with a fork. For a 1 1/2 inch-thick piece of fish (measured in thickest portion), allow 15 minutes.
- To serve, spoon fish and sauce over cooked rice or add a bit of rice right to the pan.
CREOLE MEXICAN CATFISH
This is a dish that combines the spicy flavors of Creole cooking with a zesty touch of Mexican to create a Creole-Mexican cream sauce that tops catfish deliciously.
Provided by Nick Pregeant
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
- In a medium bowl, mix the cayenne pepper, garlic powder, dill weed, thyme, salt, and pepper.
- Brush catfish fillets with the margarine, and dip into the spice mixture to coat.
- Arrange catfish fillets in the prepared baking dish, and bake 30 minutes in the preheated oven. Top with the partially drained diced tomatoes with green chile peppers, and continue baking 10 minutes, until fish is easily flaked with a fork.
Nutrition Facts : Calories 267.4 calories, Carbohydrate 3.4 g, Cholesterol 53.4 mg, Fat 20 g, Fiber 0.9 g, Protein 18.4 g, SaturatedFat 4 g, Sodium 763.6 mg, Sugar 0.2 g
CATFISH CREOLE
A friend gave me this recipe, and it's been a family favorite since the first time I made it.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 196 calories, Fat 11g fat (2g saturated fat), Cholesterol 53mg cholesterol, Sodium 542mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 19g protein.
CREOLE CATFISH FILLETS
In Plantation, Florida, Dave Bremstone rubs catfish fillets with a pleasant mixture of seasonings before cooking them quickly on the grill. The moist fish gets plenty of flavor when served with a spicy sauce and fresh lemon wedges.
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the yogurt, onion, mayonnaise, mustard, ketchup, thyme and lemon zest. Cover and refrigerate until serving. In another bowl, combine the paprika, onion powder, salt and cayenne; rub over both sides of fillet. , Grill, covered, in a grill basket coated with cooking spray over medium-hot heat for 5-6 minutes on each side or until fish flakes easily with a fork. Serve with lemon wedges and yogurt sauce.
Nutrition Facts : Calories 182 calories, Fat 9g fat (2g saturated fat), Cholesterol 54mg cholesterol, Sodium 382mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 1g fiber), Protein 19g protein. Diabetic Exchanges
BAKED CATFISH CREOLE
I found this in a 1992 newspaper clipping I found in an old cookbook I bought It was an old Baton Rouge recipe clipping. I haven't tried it yet, but wanted to keep it safe
Provided by hennypenny49
Categories Catfish
Time 1h10m
Yield 12 catfish, 3 serving(s)
Number Of Ingredients 3
Steps:
- 1. Prepare creole sauce as directed.
- 2. Preheat oven to 375 degrees.
- 3. Place the catfish in a baking dish sprayed with the non stick spray. Add the creole sauce and bake uncovered for20 minutes or until fish springs back to the touch.
- 4. When ready to serve, remove the fillets to a warmed platter and pour the sauce over them. Garnish with chopped parsley.
- yeild:12 oz fish.
- Serving: 3 oz catfish with about 1/2 cup sauce.
- Creole Sauce.
- 1/2 tblsp olive oil.
- 1/2 cup tomatoes , peeled and diced.
- 1/4 cup onions, finely chopped.
- 1/4 cup celery, finely chopped.
- 1/4 cup green bell pepper, finely chopped.
- 1 tsp garlic , finely minced.
- Creole Seasonings:.
- 3/4 tsp fresh oregano, finely chopped.
- 1/2 tsp fresh thyme, finely chopped.
- 1/8 tsp white pepper.
- 1/8 tsp black pepper.
- 1/8 tap red pepper.
- 1/8 tsp paprika.
- 3/4 cup chicken broth.
- 1 tblsp tomato paste.
- 1. Heat oil in a large skillet over medium heat. Add the tomatoes, onions, celery, bell peppers, garlic, and seasonings stirring to combine. Cook until onions are trandlucent, about 5 minutes.
- 2. Stir in the stock and tomato paste and bring to a boil. Reduce the heat and simmer, stirring occasionally, until the vegetables are tender, about 20 minutes.
- Yield: 1 1/2 cups.
- Serving: 1/4 cup.
- Chicken Stock Recipe Follows.
Nutrition Facts : Calories 288, Fat 16.1, SaturatedFat 3.8, Cholesterol 99.6, Sodium 115.2, Carbohydrate 0.3, Fiber 0.2, Protein 33.1
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- Preheat a Dutch oven or heavy-bottom pot over medium heat. Melt butter and stir in flour. Using a whisk, continually stir until the mixture becomes slightly lighter than the color of a brown paper bag, approximately 3-5 minutes. This mixture is called the roux and is the foundation of your sauce. Do not rush this process by using a higher heat or you will burn the roux and your sauce will taste bitter.
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- FOR SAUCE: In a two quart heavy sauce pan, melt butter over medium high heat. Saute onions, celery, bell pepper, garlic and bay leaves until vegetables are wilted, approximately three to five minutes.
- Add tomato sauce and fish stock, bring to a low boil, reduce to simmer and cook thirty minutes, stirring occasionally. Add sugar, thyme, basil, green onions and parsley.
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- Preheat the oven to 425°F and coat a shallow baking pan with nonstick spray. Arrange the fillets in a single layer on the prepared pan and set aside.
- Combine the paprika, salt, garlic powder, onion powder, oregano, thyme, cayenne, and a few grinds of black pepper in a small bowl.
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