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Creole Mexican Catfish
SUBMITTED BY:
Nick Pregeant
"This is a dish that combines the spicy flavors of Creole cooking with a zesty touch of Mexican to create a Creole-Mexican cream sauce that tops catfish deliciously."
RECIPE RATING:
Read Reviews
(19)
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PREP TIME
20 Min
COOK TIME
40 Min
READY IN
1 Hr
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon dried dill weed
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon black pepper
4 (4 ounce) fillets catfish
1/4 cup margarine, melted
1 (10 ounce) can diced tomatoes with green chile peppers, partially drained
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DIRECTIONS
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.
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REVIEWS
Reviewed on Aug. 17, 2003 by KATHRYN5
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KATHRYN5
Aug. 17, 2003
This was a great recipe! My husband was really surprised. I cut down the red pepper to about 1/8 tsp and used the "milder" Ro-tel tomatoes. Tht was plenty of spice for us - any more and we would not have been able to taste the fish!
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26 users found this review helpful
This was a great recipe! My husband was really surprised. I cut down the red pepper to about...
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Reviewed on Oct. 18, 2003 by JAMS67
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JAMS67
Oct. 18, 2003
This was excellent!! I would however, leave off the cayenne pepper next time. The can of tomatoes and green chilies would be plenty of peppers. My husband and I loved it and even though we both like spicy food agreed that it was a little too peppery.
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18 users found this review helpful
This was excellent!! I would however, leave off the cayenne pepper next time. The can of...
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Reviewed on Apr. 8, 2003 by AIMLSLEE
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AIMLSLEE
Apr. 8, 2003
This dish turned out quite good, i served it over steamed rice, which was a nice absorbant for the spiciness of the fish. I used the indicated amount of spices per each medium size catfish filet, which made it quite spicy & flavorful indeed. Perhaps sprinkled on would make it a little milder.
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13 users found this review helpful
This dish turned out quite good, i served it over steamed rice, which was a nice absorbant for...
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Reviewed on Apr. 26, 2007 by
trooworld
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trooworld
Apr. 26, 2007
This was excellent, although it took a lot longer to bake than the recipe said. I was out of cayenne pepper and was worried that this would be bland without it, but it wasn't. It had a lot of different flavors going on that mixed well together. It was easy to prepare, too. This is definitely something I would make again.
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3 users found this review helpful
This was excellent, although it took a lot longer to bake than the recipe said. I was out of...
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Reviewed on Mar. 29, 2006 by
Ryanne
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Ryanne
Mar. 29, 2006
Yummy! Ok I put a lil "spin" on this. I noticed in the comments it says that this is a " dish with a cream sauce". Not sure if anybody else caught that or not. So what I did was baked the fish with seasonings as per directions. In a skillet added the tomatoes and green chilies. Cooked the juices down a bit. THEN I added some heavy cream and cooked til it got really thick. I also also added one pack of Splenda. After the fish was done I simply topped and served. YUMMY!! I imagine it would be good for chicken too.
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3 users found this review helpful
Yummy! Ok I put a lil "spin" on this. I noticed in the comments it says that this is a " dish...
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Reviewed on Aug. 18, 2003 by Laura Retta
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Laura Retta
Aug. 18, 2003
Very good baked catfish recipe. As much as we like spicy food though, this one was a little too spicy for our taste. (Too spicy = cannot eat without watery eyes & sniffles.) I'll do one of two things next time to remedy this: use less cayenne pepper or use the mild Rotel tomatoes. Definitely serve this over steamed white rice & have a Corona or two to wash it down with.
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3 users found this review helpful
Very good baked catfish recipe. As much as we like spicy food though, this one was a little...
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Reviewed on Aug. 14, 2003 by
TOPJIMMY
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TOPJIMMY
Aug. 14, 2003
This turned out pretty well. The ingredients for coating the filets did not stretch far enough so I will use more of them next time. My family and I liked it and I will make it again
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3 users found this review helpful
This turned out pretty well. The ingredients for coating the filets did not stretch far enough...
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Reviewed on May 5, 2003 by VSOFTTONES
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VSOFTTONES
May 5, 2003
One of the best recipes for baked fish. If you like spicy food, you'll love this one!
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3 users found this review helpful
One of the best recipes for baked fish. If you like spicy food, you'll love this one!
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Reviewed on Mar. 9, 2004 by
LIZCANCOOK
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LIZCANCOOK
Mar. 9, 2004
Easy and very good. I skipped the butter (sprayed with Pam instead), but otherwise followed the recipe exactly. My husband commented that it didn't taste "fishy".
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2 users found this review helpful
Easy and very good. I skipped the butter (sprayed with Pam instead), but otherwise followed...
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Reviewed on Aug. 6, 2003 by HERO154
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HERO154
Aug. 6, 2003
This was so easy and flavorful. I don't really like the fishy flavor of catfish, so I tried it with orange roughy, but my favorite (by far) is the tilapia. This tastes like something from my favorite seafood restaurant. An easy yet elegant dish to impress your guests with!
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2 users found this review helpful
This was so easy and flavorful. I don't really like the fishy flavor of catfish, so I tried...
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