Creole Catfish

Chopped green bell pepper, celery and onion are known as the "trinity" in Creole and Cajun cooking. These vegetables are cooked in the microwave for a quick and tasty addition to the Cajun Seafood Sauce.

Makes 6 servings.

1/2 cup McCormick Cajun Seafood Sauce
1 1/2 pounds catfish fillets
1/2 cup chopped onion
1/2 cup chopped green or red bell pepper
1/3 cup chopped celery

1. Heat oven to 450 degrees F. Pour Seafood Sauce into 13 x 9-inch baking dish. Add fish; turn to coat well. Refrigerate 20 minutes.

2. Microwave vegetables in microwavable bowl on HIGH 3 minutes, stirring halfway through cooking time. Spoon over fish.

3. Bake 8 to 10 minutes or until fish flakes easily with a fork. Serve with rice, if desired.

Test Kitchen Tip: Substitute cod, pollock, rainbow trout or striped bass for the catfish.

Recipe and photograph provided courtesy of 2009 McCormick & Co.