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 Nick Pregeant

Categories World Cuisine Recipes Latin American Mexican

Time 1h

Yield 4

Number Of Ingredients 9

Ingredients

½ teaspoon cayenne pepper
½ teaspoon garlic powder
½ teaspoon dried dill weed
½ teaspoon dried thyme
½ teaspoon salt
½ teaspoon black pepper
4 (4 ounce) fillets catfish
¼ cup margarine, melted
1 (10 ounce) can diced tomatoes with green chile peppers, partially drained

Steps:

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

Nutrition Facts : Calories 267.4 calories, Carbohydrate 3.4 g, Cholesterol 53.4 mg, Fat 20 g, Fiber 0.9 g, Protein 18.4 g, SaturatedFat 4 g, Sodium 763.6 mg, Sugar 0.2 g