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Mardi Gras Recipes

Creole Catfish recipe

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. McCormick logo