Catfish Creole
photo by breezermom
- Ready In:
- 1hr
- Ingredients:
- 15
- Serves:
-
6
ingredients
- 29.58 ml butter
- 1 large onion, chopped
- 118.29 ml celery, chopped
- 118.29 ml green bell pepper, Chopped
- 1 garlic clove, minced
- 1 lemon, zested finely and juiced (more to taste)
- 793.78 g can diced tomatoes
- 14.79 ml Worcestershire sauce
- 14.79 ml paprika
- 1 bay leaf
- 4.92 ml salt
- 1.23 ml thyme leaves
- 1.23 ml Tabasco sauce (or other)
- 907.18 g catfish fillets
- hot cooked rice (white or brown)
directions
- 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.
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RECIPE SUBMITTED BY
OliveLover
Baton Rouge, 57