Recipe 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."
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dried dill weed
4 (4 ounce) fillets
1 (10 ounce) can
diced tomatoes with green chile peppers, partially drained
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!
I'm sorry, neither my husband or myself enjoyed this dish at all. It was easy to prepare, but it didn't seem like there was enough seasoning to coat the fish. The directions say to put the fish in the seasoning dish; I had to literally take pinches of the seasoning and sprinkle it on the fish to make it last. And the fish ended up being way, way, way too spicy. My husband and I enjoy spicy food, and we had to scrape the tomatoes and the spices off the fish to make them edible. It was like fire in our mouths. I won't be making this again.
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.
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.
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.
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.
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Creole Mexican Catfish
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 180
Rated, reviewed, and ready to satisfy your sweet cravings.
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