Creole Mexican Catfish Recipes

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CATFISH CREOLE



Catfish Creole image

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

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

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.

SEARED CATFISH CREOLE



Seared Catfish Creole image

A fast and easy but tasty and delicious catfish preparation with bite. You can vary the recipe by adding a layer of honey or using honey mustard. Also great with tuna!

Provided by GIRLYGRRL6

Categories     Seafood     Fish     Catfish

Time 20m

Yield 8

Number Of Ingredients 5

4 whole catfish, cleaned with head and tail removed
½ cup prepared yellow mustard
¼ cup cracked black pepper
¼ cup olive oil
¼ cup butter

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.

Nutrition Facts : Calories 330.9 calories, Carbohydrate 2.9 g, Cholesterol 100.2 mg, Fat 23.9 g, Fiber 1.4 g, Protein 25.9 g, SaturatedFat 7 g, Sodium 326 mg, Sugar 0.2 g

CREOLE BROILED CATFISH



Creole Broiled Catfish image

This Creole broiled catfish provides a different technique to cook the fish instead of the traditional fried version. Serve with sautéed vegetables and brown rice.

Provided by Adrian Miller

Categories     Main Dish Catfish

Time 20m

Yield 8

Number Of Ingredients 5

8 (8 ounce) fillets catfish
¼ cup olive oil
1 tablespoon seasoned pepper
1 tablespoon garlic powder with parsley
1 tablespoon spicy seasoned salt

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.

Nutrition Facts : Calories 362.1 calories, Carbohydrate 1.6 g, Cholesterol 105.3 mg, Fat 23.8 g, Protein 34.8 g, SaturatedFat 4.9 g, Sodium 990.9 mg

CREOLE CREAMED CATFISH



Creole Creamed Catfish image

Make and share this Creole Creamed Catfish recipe from Food.com.

Provided by Timothy H.

Categories     Catfish

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

4 catfish fillets
3 tablespoons butter
1/4 cup finely chopped shallot
1/2 cup tomato sauce
2 cups cream
juice of one lemon
2 cups white wine
salt, Black and Red Pepper to taste
1/3 cup finely chopped parsley

Steps:

  • Salt and pepper the fillets with black pepper and a very light pinch of cayenne pepper. Place them in a heat-proof dish with a cover. Mix 3 tablespoons of butter, the shallots, tomato sauce, 1 cup of the cream, the lemon juice and white wine. Pour this mixture over the fish, cover, and let it simmer slowly for about 20 minutes, or until the fillets flake easily. Lift the fish onto a warm platter. Add the other cup of cream and the parsley to the sauce, and bring to a boil. Let it cool until the sauce thickens; then pour over the fish.

Nutrition Facts : Calories 727.3, Fat 55.1, SaturatedFat 30.7, Cholesterol 243, Sodium 442.8, Carbohydrate 10.2, Fiber 0.6, Sugar 2.6, Protein 27.8

CREOLE-MEXICAN CATFISH



Creole-Mexican Catfish image

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 J. White Harris

Categories     Fish

Time 55m

Number Of Ingredients 9

1/2 tsp cayenne pepper
1/2 tsp garlic powder
1/2 tsp dried dill weed
1/2 tsp dried thyme
1/2 tsp salt
1/2 tsp black pepper
4 (4 ounce) fillets catfish
1/4 c butter, melted
1 can(s) (10 ounce) diced tomatoes with green chile peppers, partially drained

Steps:

  • 1. Preheat oven to 350°F.
  • 2. Lightly grease a medium baking dish.
  • 3. In a medium bowl, mix the cayenne pepper, garlic powder, dill weed, thyme, salt, and pepper.
  • 4. Brush catfish fillets with the butter, and dip into the spice mixture to coat.
  • 5. Arrange catfish fillets in the prepared baking dish, and bake 30 minutes in the preheated oven.
  • 6. Top with the partially drained diced tomatoes with green chicle peppers, and continue baking 10 more minutes, until fish is easily flaked with a fork.

CATFISH CREOLE



Catfish Creole image

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

2 tablespoons butter
1 large onion, chopped
1/2 cup celery, chopped
1/2 cup green bell pepper, Chopped
1 garlic clove, minced
1 lemon, zested finely and juiced (more to taste)
1 (28 ounce) can diced tomatoes
1 tablespoon Worcestershire sauce
1 tablespoon paprika
1 bay leaf
1 teaspoon salt
1/4 teaspoon thyme leaves
1/4 teaspoon Tabasco sauce (or other)
2 lbs catfish fillets
hot cooked rice (white or brown)

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.

BAKED CATFISH CREOLE



Baked Catfish Creole image

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

4 catfish fillets, 4 oz each
nonstick cooking spray
4 tablespoons finely chopped parsley

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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