Catfish Creole

15 ingredients
3 steps

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

  1. 1
    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.
  2. 2
    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.
  3. 3
    To serve, spoon fish and sauce over cooked rice or add a bit of rice right to the pan.

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