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Catfish Creole over Rice
Recipes
Catfish Creole over Rice
4 servings
35 minutes total

Ingredients

  • ½ cup all-purpose flour
  • 1 ½ teaspoons creole seasoning, divided
  • 4 (6 oz) catfish fillets (about 1 ½ lb)
  • ¼ cup canola oil
  • 8 oz trinity mix (diced fresh onions, bell peppers, and celery)
  • 2 tablespoons garlic stir-in paste
  • ½ cup dry white wine (or chicken stock)
  • 1 (14.5 oz) can diced tomatoes with green chilies
  • ½ cup water
  • 2 (8.8 oz) pouches cooked white rice
  • ¼ cup unsalted butter
  • ¼ cup sliced fresh green onions (optional)

Steps

    1. Combine flour and 1 teaspoon seasoning in shallow dish. Dredge fish in mixture to coat (wash hands).
    2. Preheat oil in large, nonstick sauté pan on medium 2–3 minutes. Place fish in pan, cook 2–3 minutes on each side until browned, then remove from pan.
    3. Stir trinity mix, garlic paste, and remaining ½ teaspoon seasoning into same pan. Cook 3–4 minutes, stirring occasionally, until vegetables soften. Stir in wine, tomatoes with green chilies (do not drain), and water. Bring to a simmer and cook 10 minutes or until liquid is reduced by two-thirds.
    4. Meanwhile, heat rice following package instructions.
    5. Return fish to pan and cook 2 minutes or until centers of fillets flake easily and are 145°F. Remove from heat and stir in butter until melted. Top with green onions, if using. Serve fish and sauce over rice.

Always check fish for bones.

Wash hands, utensils, and surfaces with soap and water after any contact with raw meat, seafood, or eggs.
Do not reuse marinades.
Do not rinse raw meat.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per ¼ recipe serving: Calories 860, Total Fat 45g, Sat Fat 12g, Trans Fat 0g, Chol 150mg, Sodium 1640mg, Total Carb 65g, Fiber 2g, Total Sugar 5g, (Incl. 0g Added Sugars), Protein 40g, Vitamin D 6%, Calc 6%, Iron 10%, Potassium 20%