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    • Catfish Creole

    Catfish Creole

    Mark Sharron
    Easy
    30 minutes
    02-Apr

    Catfish Creole is a classic Southern dish that combines the flavours of the Creole region with the heartiness of catfish. This easy-to-make meal is a great way to bring some of the South to your dinner table. With its combination of vegetables, tomatoes, herbs, and spices, it’s sure to be a hit with your family. Plus, it’s a great way to get your daily dose of healthy Omega-3 fatty acids.

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    Ingredients

    • 1/4 cup vegetable oil
    • 1 large onion, chopped
    • 1 large green bell pepper, chopped
    • 2 cloves garlic, minced
    • 1 (14.5 oz) can diced tomatoes
    • 1 (8 oz) can tomato sauce
    • 1 teaspoon dried oregano
    • 1 teaspoon dried thyme
    • 1 teaspoon dried basil
    • 1/2 teaspoon cayenne pepper
    • 1/2 teaspoon paprika
    • 1/2 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 2 bay leaves
    • 2 pounds catfish fillets, cut into 2-inch pieces
    • 1/4 cup chopped fresh parsley
    • 3 tablespoons fresh lemon juice
    • Hot cooked rice, for serving

    Method

    • Catfish Creole: Step-by-Step Method
    • Gather and measure all ingredients before starting.
    • Chop onion and green bell pepper; mince garlic.
    • Cut catfish fillets into 2-inch pieces.
    • Heat vegetable oil in a large skillet or Dutch oven over medium heat.
    • Add chopped onion and green bell pepper to the hot oil.
    • Sauté onion and bell pepper until softened, about 5 minutes.
    • Add minced garlic to the pan.
    • Cook garlic for 1 minute, stirring to avoid burning.
    • Open the can of diced tomatoes and the can of tomato sauce.
    • Add diced tomatoes (with their juices) and tomato sauce to the pan.
    • Sprinkle in oregano, thyme, basil, cayenne pepper, paprika, salt, black pepper, and bay leaves.
    • Stir well to combine the mixture.
    • Bring the sauce to a simmer, then reduce heat and cover the pan.
    • Simmer for 15–20 minutes, stirring occasionally to blend flavors.
    • Remove the bay leaves from the sauce.
    • Gently nestle the catfish pieces into the hot sauce, making sure they are covered with liquid.
    • Cover and cook over low heat for 10–12 minutes, or until catfish is opaque and flakes easily with a fork.
    • Squeeze in the fresh lemon juice and stir carefully.
    • Sprinkle chopped parsley evenly over the dish before serving.
    • Prepare hot cooked rice according to package instructions (if not already done).
    • Spoon the Catfish Creole over the hot cooked rice for serving.
    • Garnish plates with extra parsley and optional lemon wedges if desired.