Creole Mexican Catfish Recipes

CREOLE BROILED CATFISH

Steps:

• Position a rack 5 inches below the heating element of an oven and preheat the broiler to high.
• Rinse the fish fillets under cold running water and pat them dry. Brush both sides with oil and arrange them in a single layer on a broiler pan lined with aluminum foil.
• Mix together the seasoned pepper, garlic powder, and seasoned salt in a small bowl. Sprinkle half of the spice mixture over one side of the fish.
• Broil for 5 minutes. Using a spatula, carefully turn the fish over. Sprinkle with the remaining spice mixture. Continue broiling until the fish is opaque in the center, 3 to 5 minutes more. Serve immediately.

SEARED CATFISH CREOLE

Steps:

• Pat the catfish dry, and spread a layer of mustard over the surface. Place the cracked pepper onto a plate, and press the coated catfish into the pepper so it is well covered.
• Heat the olive oil and butter in a large skillet over medium-high heat. Fry the catfish for 3 to 5 minutes on each side, or until fish flakes with a fork.

CREOLE MEXICAN CATFISH

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.

CATFISH CREOLE

Steps:

• Melt butter in wide frying pan or dutch oven over medium heat; add onion, celery, green pepper, and garlic. Cook until soft (about 7 minutes); add tomatoes, lemon zest and juice, Worcestershire, paprika, bay leaf, salt, thyme and Tabasco. Cook, stirring occasionally, for about 15 minutes until sauce is slightly thickened.
• Press fish pieces down into sauce; spoon some of the sauce over the top of fish. Cover pan and simmer gently until fish flakes readily when prodded in thickest portion with a fork. For a 1 1/2 inch-thick piece of fish (measured in thickest portion), allow 15 minutes.
• To serve, spoon fish and sauce over cooked rice or add a bit of rice right to the pan.

CREOLE-MEXICAN CATFISH

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.