Creole-Mexican Catfish

Creole-mexican Catfish

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J. White Harris

By
@JWhiteH

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.

Rating:

★★★★★ 1 vote

Comments:
Serves:
4
Prep:
15 Min
Cook:
40 Min
Method:
Bake

Ingredients

  • 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

How to Make Creole-Mexican Catfish

Step-by-Step

  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.

Printable Recipe Card

About Creole-Mexican Catfish

Course/Dish: Fish
Main Ingredient: Fish
Regional Style: Cajun/Creole
Other Tags: Quick & Easy Healthy



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