Ingredients for Catfish Creole
- 2 tablespoons butter
- 1 medium onion, chopped
- 2 stalks celery, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- zest and juice of 1 lemon
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 teaspoon Worcestershire sauce
- 1 teaspoon paprika
- 1 bay leaf
- ½ teaspoon salt
- ¼ teaspoon dried thyme
- 2-3 dashes Tabasco sauce, or to taste
- 4 (6 ounce) catfish fillets
- cooked rice, for serving
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How to Make Catfish Creole
- Melt 2 tablespoons of butter in a wide frying pan or Dutch oven over medium heat.
- Add 1 medium onion (chopped), 2 stalks celery (chopped), 1 green bell pepper (chopped), and 2 cloves garlic (minced).
- Cook until softened, about 5-7 minutes, stirring occasionally.
- Stir in 1 (14.5 ounce) can diced tomatoes (undrained), zest and juice of 1 lemon, 1 teaspoon Worcestershire sauce, 1 teaspoon paprika, 1 bay leaf, 1/2 teaspoon salt, 1/4 teaspoon dried thyme, and 2-3 dashes Tabasco sauce (or to taste).
- Cook, stirring occasionally, for about 15 minutes, until the sauce has slightly thickened.
- Gently press catfish fillets into the sauce, ensuring they are mostly submerged.
- Spoon some of the sauce over the top of the fish.
- Cover the pan and simmer gently until the fish flakes easily when prodded with a fork in the thickest portion (approximately 15 minutes for 1 1/2 inch thick fillets). Adjust cooking time depending on thickness.
- To serve, spoon the catfish and sauce over cooked rice, or stir in a portion of cooked rice directly into the pan for a heartier dish.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
22g
Fat
22g
Carbs
3g
