Real Recipes From Real Home Cooks ®

creole-mexican catfish

(1 rating)
Recipe by
J. White Harris
Gallatin, TN

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.

(1 rating)
yield 4 serving(s)
prep time 15 Min
cook time 40 Min
method Bake

Ingredients For creole-mexican catfish

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

How To Make creole-mexican catfish

  • 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.

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