IMG_0316 (800x533)

This isn’t a dish I would rush back to make again. It was just ok and there’s too many changes I would make to mention it which would turn it into a whole new dish. It’s edible, just not up our ally.

Creole Catfish

(Adapted from The Cooking Bride)


Printer Friendly Version


1 tablespoon vegetable oil

1 green bell pepper, cored and diced

½ teaspoon dried oregano

1 small can (8 oz.) tomato sauce

cup water

¼ teaspoon garlic powder

¼ teaspoon black pepper

⅛ teaspoon cayenne pepper

1 pound firm white fish (catfish, cod, haddock, or halibut)


Heat oil in a medium skillet over medium heat. Add bell pepper and oregano and cook until bell pepper is crisp-tender, about five minutes.


 IMG_0299 (800x533)IMG_0305 (800x533)


Add tomato sauce, water, garlic powder, black pepper, and cayenne pepper. Bring mixture to a boil.


 IMG_0306 (800x533)


Nestle fish in soup mixture and gently stir to coat fish. Reduce heat to low.


 IMG_0309 (800x533)


Cover pan and cook about five minutes or until fish flakes easily with a fork.


 IMG_0312 (800x533)IMG_0313 (800x533)


Serve with long grain and wild rice and corn muffins, if desired.

IMG_0317 (800x533)IMG_0322 (800x533)

Finding Isnpiration's logo

Subscribe To Our Newsletter

Join our mailing list to receive the latest news and updates from our team.

You have Successfully Subscribed!

Pin It on Pinterest

Share This