Catfish Creole
- Reviews 1
Ready In: 1 hr
Serves: 6
Yields: 6
Ingredients
- 2 tablespoons butter
- 1 large onion, chopped
- 1⁄2 cup celery, chopped
- 1⁄2 cup green bell pepper, Chopped
- 1 garlic clove, minced
- 1 lemon, zested finely and juiced (more to taste)
- 1 (28 ounce) can diced tomatoes
- 1 tablespoon Worcestershire sauce
- 1 tablespoon paprika
- 1 bay leaf
- 1 teaspoon salt
- 1⁄4 teaspoon thyme leaves
- 1⁄4 teaspoon Tabasco sauce (or other)
- 2 lbs 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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