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TEST KITCHEN APPROVED

Catfish Creole

Name: Catfish Creole
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: North America, Cajun
Ingredients: 1/4 cup each chopped onion, celery and green pepper; 2 teaspoons olive oil; 2 garlic cloves, minced; 3/4 cup chicken broth; 1 tablespoon tomato paste; 1/2 teaspoon salt; 1/2 teaspoon each dried basil, oregano and thyme; 1/8 teaspoon each white, black and cayenne pepper; Dash paprika; 1/2 cup diced fresh tomato; 1 pound catfish or orange roughy fillets; Hot cooked rice; Minced fresh parsley

TEST KITCHEN APPROVED

Total Time:Prep: 20 min. Bake: 15 min.

By Taste Of Home Editorial Team

Recipe by Val Keithley

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 27, 2023

A friend gave me this recipe, and it's been a family favorite since the first time I made it.

TEST KITCHEN APPROVED

Catfish Creole

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Yield:4 servings

Prep:20 min

Cook:15 min

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Ingredients

1/4 cup each chopped onion, celery and green pepper
2 teaspoons olive oil
2 garlic cloves, minced
3/4 cup chicken broth
1 tablespoon tomato paste
1/2 teaspoon salt
1/2 teaspoon each dried basil, oregano and thyme
1/8 teaspoon each white, black and cayenne pepper
Dash paprika
1/2 cup diced fresh tomato
1 pound catfish or orange roughy fillets
Hot cooked rice
Minced fresh parsley

Text Ingredients

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Directions

1
In a small skillet, saute the onion, celery and green pepper in oil until tender. Add the garlic; cook 1 minute longer. Add the broth, tomato paste and seasonings. bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until heated through. Stir in tomato.

2
Arrange fillets in a greased 13-in. x 9-in. baking dish; top with vegetable mixture. Bake, uncovered, at 375° for 15-20 minutes or until fish flakes easily with a fork. Serve over rice; sprinkle with parsley.