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Creole Mexican Catfish Recipe

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This recipe for Creole Mexican Catfish, by , is from Hanson Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sheryl Hanson, wife of Bill Hanson
Added: Friday, April 17, 2009

Category:
Category:

Ingredients:  
Ingredients:  
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

Directions:
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.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
1 hr
Personal Notes:
Personal Notes:
Really spicy, so adjust to your taste. Good over rice.

 

 

 

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