CATFISH IN SPANISH RECIPES

CREOLE MEXICAN CATFISH RECIPE | ALLRECIPES

Creole Mexican Catfish Recipe | Allrecipes image

This is a dish that combines the spicy flavors of Creole cooking with a zesty touch of Mexican to create a Creole-Mexican cream sauce that tops catfish deliciously.

Provided by Nick Pregeant

Categories World Cuisine Latin American Mexican

Total Time 1 hours 0 minutes

Prep Time 20 minutes

Cook Time 40 minutes

Yield 4 servings

Number Of Ingredients 9

Ingredients

½ teaspoon cayenne pepper
½ teaspoon garlic powder
½ teaspoon dried dill weed
½ teaspoon dried thyme
½ teaspoon salt
½ teaspoon black pepper
4 (4 ounce) fillets catfish
¼ cup margarine, melted
1 (10 ounce) can diced tomatoes with green chile peppers, partially drained

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
In a medium bowl, mix the cayenne pepper, garlic powder, dill weed, thyme, salt, and pepper.
Brush catfish fillets with the margarine, and dip into the spice mixture to coat.
Arrange catfish fillets in the prepared baking dish, and bake 30 minutes in the preheated oven. Top with the partially drained diced tomatoes with green chile peppers, and continue baking 10 minutes, until fish is easily flaked with a fork.

Nutrition Facts : Calories 267.4 calories, CarbohydrateContent 3.4 g, CholesterolContent 53.4 mg, FatContent 20 g, FiberContent 0.9 g, ProteinContent 18.4 g, SaturatedFatContent 4 g, SodiumContent 763.6 mg, SugarContent 0.2 g

CATFISH SOUP ( CALDO DE BAGRE ) RECIPE - FOOD.COM

Catfish Soup ( Caldo De Bagre ) Recipe - Food.com image

Make and share this Catfish Soup ( Caldo De Bagre ) recipe from Food.com.

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

1 tablespoon olive oil or 1 tablespoon vegetable oil
1 large white onion, chopped
2 large garlic cloves, thinly sliced
2 medium tomatoes, peeled and chopped
4 cups reduced-sodium fat-free chicken broth
2 medium carrots, peeled and thinly sliced
1 celery rib, thinly sliced
2 serrano chilies, halved lengthwise with seeds
2 bay leaves
1 teaspoon dried oregano, crumbled (Mexican variety preferred)
1/2 teaspoon ground cumin
1/4 teaspoon dried thyme leaves
3/4-1 lb catfish fillet, cut into 1-inch pieces
2 tablespoons chopped fresh cilantro
1/2 teaspoon salt
lime wedge

Steps:

Directions:.
1. In a large pot, heat the oil over medium heat and cook the onion, stirring frequently, until it begins to brown, about 4 minutes. Add the garlic and tomatoes. Cook, stirring, until the tomato juices are reduced, 4 to 5 minutes. Add the broth, carrots, celery, serrano chiles, bay leaves, oregano, and thyme. Bring to a boil, then reduce the heat to low, cover and simmer until the vegetables are tender, 12 to 14 minutes.
2. Remove the serrano chiles and bay leaves from the soup. Add the fish, cilantro, and salt. Cook until the fish is opaque inside, 6 to 8 minutes. Serve the soup hot with lime wedges.

Nutrition Facts : Calories 176.7, FatContent 8.8, SaturatedFatContent 1.6, CholesterolContent 46.7, SodiumContent 409, CarbohydrateContent 10.2, FiberContent 2.7, SugarContent 5, ProteinContent 14.5

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