Creole Mexican Catfish Recipe -
Creole Mexican Catfish Recipe
  • READY IN 1 hr

Creole Mexican Catfish

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    20 mins
  • COOK

    40 mins

    1 hr


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
  2. In a medium bowl, mix the cayenne pepper, garlic powder, dill weed, thyme, salt, and pepper.
  3. Brush catfish fillets with the margarine, and dip into the spice mixture to coat.
  4. 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 More Reviews

Most Helpful Positive Review
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!

Most Helpful Critical Review
Jun 09, 2007

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.

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.

Apr 08, 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.

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.

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.

Aug 06, 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!

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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  • Calories
  • 267 kcal
  • 13%
  • Carbohydrates
  • 3.4 g
  • 1%
  • Cholesterol
  • 53 mg
  • 18%
  • Fat
  • 20 g
  • 31%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 18.4 g
  • 37%
  • Sodium
  • 764 mg
  • 31%

* Percent Daily Values are based on a 2,000 calorie diet.

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