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.

Yield: 6 servings

Ingredients

• 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

Instructions

1. Heat oven to 450 degrees F.
2. Pour Seafood Sauce into 13 x 9 inch baking dish.
3. Add fish; turn to coat well.
4. Refrigerate for 20 minutes.
5. Microwave vegetables in microwavable bowl on HIGH 3 minutes, stirring halfway through cooking time.
6. Spoon over fish.
7. Bake for 8 to 10 minutes or until fish flakes easily with a fork.
8. Serve with rice, if desired.

Notes

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

Attribution

Recipe used with permission from: McCormick