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Creole Mexican Catfish

Creole Mexican Catfish

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Nick Pregeant

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.

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 267 kcal
  • 13%
  • Fat:
  • 20 g
  • 31%
  • Carbs:
  • 3.4g
  • 1%
  • Protein:
  • 18.4 g
  • 37%
  • Cholesterol:
  • 53 mg
  • 18%
  • Sodium:
  • 764 mg
  • 31%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
  2. In a medium bowl, mix the cayenne pepper, garlic powder, dill weed, thyme, salt, and pepper.
  3. Brush catfish fillets with the margarine, and dip into the spice mixture to coat.
  4. 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.
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Reviews

KATHRYN5
33
8/17/2003

This was a great recipe! My husband was really surprised. I cut down the red pepper to about 1/8 tsp and used the "milder" Ro-tel tomatoes. Tht was plenty of spice for us - any more and we would not have been able to taste the fish!

JAMS67
24
10/18/2003

This was excellent!! I would however, leave off the cayenne pepper next time. The can of tomatoes and green chilies would be plenty of peppers. My husband and I loved it and even though we both like spicy food agreed that it was a little too peppery.

AIMLSLEE
20
4/8/2003

This dish turned out quite good, i served it over steamed rice, which was a nice absorbant for the spiciness of the fish. I used the indicated amount of spices per each medium size catfish filet, which made it quite spicy & flavorful indeed. Perhaps sprinkled on would make it a little milder.