Creole Catfish Fillets Recipes

CATFISH CREOLE

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.

SEARED CATFISH CREOLE

Steps:

• Pat the catfish dry, and spread a layer of mustard over the surface. Place the cracked pepper onto a plate, and press the coated catfish into the pepper so it is well covered.
• Heat the olive oil and butter in a large skillet over medium-high heat. Fry the catfish for 3 to 5 minutes on each side, or until fish flakes with a fork.

BAKED CATFISH CREOLE

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.

CATFISH CREOLE

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 BROILED CATFISH

Steps:

• Position a rack 5 inches below the heating element of an oven and preheat the broiler to high.
• Rinse the fish fillets under cold running water and pat them dry. Brush both sides with oil and arrange them in a single layer on a broiler pan lined with aluminum foil.
• Mix together the seasoned pepper, garlic powder, and seasoned salt in a small bowl. Sprinkle half of the spice mixture over one side of the fish.
• Broil for 5 minutes. Using a spatula, carefully turn the fish over. Sprinkle with the remaining spice mixture. Continue broiling until the fish is opaque in the center, 3 to 5 minutes more. Serve immediately.