CREOLE-MEXICAN CATFISH

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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.

*** Explore more Creole-Mexican Catfish Recipes »

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