"Luscious catfish topped with a zesty and spicy Creole-Mexican
cream sauce"
Serving: 4 | Prep: 20m | Ready in: 1h
Ingredients
• 1/2 tsp. cayenne pepper
• 1/2 tsp. garlic powder
• 1/2 tsp. dried dill weed
• 1/2 tsp. dried thyme
• 1/2 tsp. salt
• 1/2 tsp. black pepper
• 4 (4 oz.) fillets catfish
• 1/4 cup margarine, melted
• 1 (10 oz.) can diced tomatoes with green chile peppers, partially drained
Direction
• Set an oven to 175°C (350°F) and start preheating. Coat a medium baking
dish lightly with cooking spray.
• Combine pepper, salt, thyme, dill weed, garlic powder, and cayenne pepper
in a medium bowl.
• Brush margarine over the catfish fillets and dip in the spice mixture to coat.
• In the greased baking dish, place the catfish fillets and bake in the prepared
oven for half an hour. Place green chile peppers with the partially drained
diced tomatoes on top, then carry on baking until the fish is fork-tender, for
10 minutes.
Nutrition Information
• Calories: 267 calories;
• Total Carbohydrate: 3.4 g
• Cholesterol: 53 mg
• Total Fat: 20 g
• Protein: 18.4 g
• Sodium: 764 mg