Seared Catfish Creole Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CREOLE BROILED CATFISH

This Creole broiled catfish provides a different technique to cook the fish instead of the traditional fried version. Serve with sautéed vegetables and brown rice.

Provided by Adrian Miller

Categories     Main Dish Catfish

Time 20m

Yield 8

Number Of Ingredients 5



Creole Broiled Catfish image

Steps:

  • Position a rack 5 inches below the heating element of an oven and preheat the broiler to high.
  • Rinse the fish fillets under cold running water and pat them dry. Brush both sides with oil and arrange them in a single layer on a broiler pan lined with aluminum foil.
  • Mix together the seasoned pepper, garlic powder, and seasoned salt in a small bowl. Sprinkle half of the spice mixture over one side of the fish.
  • Broil for 5 minutes. Using a spatula, carefully turn the fish over. Sprinkle with the remaining spice mixture. Continue broiling until the fish is opaque in the center, 3 to 5 minutes more. Serve immediately.

Nutrition Facts : Calories 362.1 calories, Carbohydrate 1.6 g, Cholesterol 105.3 mg, Fat 23.8 g, Protein 34.8 g, SaturatedFat 4.9 g, Sodium 990.9 mg

8 (8 ounce) fillets catfish
¼ cup olive oil
1 tablespoon seasoned pepper
1 tablespoon garlic powder with parsley
1 tablespoon spicy seasoned salt

SEARED CATFISH CREOLE

A fast and easy but tasty and delicious catfish preparation with bite. You can vary the recipe by adding a layer of honey or using honey mustard. Also great with tuna!

Provided by GIRLYGRRL6

Categories     Seafood     Fish     Catfish

Time 20m

Yield 8

Number Of Ingredients 5



Seared Catfish Creole image

Steps:

  • Pat the catfish dry, and spread a layer of mustard over the surface. Place the cracked pepper onto a plate, and press the coated catfish into the pepper so it is well covered.
  • Heat the olive oil and butter in a large skillet over medium-high heat. Fry the catfish for 3 to 5 minutes on each side, or until fish flakes with a fork.

Nutrition Facts : Calories 330.9 calories, Carbohydrate 2.9 g, Cholesterol 100.2 mg, Fat 23.9 g, Fiber 1.4 g, Protein 25.9 g, SaturatedFat 7 g, Sodium 326 mg, Sugar 0.2 g

4 whole catfish, cleaned with head and tail removed
½ cup prepared yellow mustard
¼ cup cracked black pepper
¼ cup olive oil
¼ cup butter

CAJUN BLACKENED CATFISH

This is a recipe that I obtained from a very good Cajun friend who is a native of Lafayette, Louisiana. His family adopted me (friendly) many years ago and we have swapped Cajun and Creole recipes through the years.

Provided by Paul Schultz

Categories     Seafood     Fish     Catfish

Time 20m

Yield 4

Number Of Ingredients 11



Cajun Blackened Catfish image

Steps:

  • In a shallow bowl, mix together the black pepper, garlic powder, onion powder, paprika, parsley, cayenne pepper, kosher salt, oregano, and thyme until thoroughly combined. Press the catfish fillets into the spice mixture to thoroughly coat.
  • Arrange a portable heat source outdoors, such as a butane burner or side burner of a gas grill. Melt butter in a glass or metal bowl. Light the burner, and place a large cast-iron skillet onto the burner over high heat. Pour about 1/4 cup of melted butter into the skillet; set remaining 1/2 cup of butter aside.
  • When the butter in the skillet is smoking hot, lay the catfish fillets into the skillet. Cook until the spices are burned onto the fillets and the catfish is opaque and flaky inside, about 3 minutes per side. Don't breathe smoke from burning spices. To serve, pour remaining 1/2 cup of butter over the catfish.

Nutrition Facts : Calories 466.3 calories, Carbohydrate 2.2 g, Cholesterol 144.1 mg, Fat 43.2 g, Fiber 0.8 g, Protein 18.2 g, SaturatedFat 23.9 g, Sodium 545.7 mg, Sugar 0.5 g

1 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon dried parsley
1 teaspoon ground cayenne pepper
1 teaspoon kosher salt
½ teaspoon dried oregano
½ teaspoon dried thyme
4 (4 ounce) catfish fillets, skinned
¾ cup unsalted butter

CATFISH CREOLE

A friend gave me this recipe, and it's been a family favorite since the first time I made it.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 13



Catfish Creole image

Steps:

  • In a small skillet, saute the onion, celery and green pepper in oil until tender. Add the garlic; cook 1 minute longer. Add the broth, tomato paste and seasonings. bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until heated through. Stir in tomato., Arrange fillets in a greased 13-in. x 9-in. baking dish; top with vegetable mixture. Bake, uncovered, at 375° for 15-20 minutes or until fish flakes easily with a fork. Serve over rice; sprinkle with parsley.

Nutrition Facts : Calories 196 calories, Fat 11g fat (2g saturated fat), Cholesterol 53mg cholesterol, Sodium 542mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 19g protein.

1/4 cup each chopped onion, celery and green pepper
2 teaspoons olive oil
2 garlic cloves, minced
3/4 cup chicken broth
1 tablespoon tomato paste
1/2 teaspoon salt
1/2 teaspoon each dried basil, oregano and thyme
1/8 teaspoon each white, black and cayenne pepper
Dash paprika
1/2 cup diced fresh tomato
1 pound catfish or orange roughy fillets
Hot cooked rice
Minced fresh parsley

SEAFOOD CREOLE

This is a spicy sauce similar to etouffee. By adding seafood, it becomes Seafood Creole. Due to the seasoning mix, it is quite spicy. This can be controlled by adjusting the amount of the peppers. I like mine full strength, but for the wife I have to cut the peppers down to 1/8 teaspoon each. This recipe can easily be doubled or quadrupled for large affairs. It goes great with rice, garlic bread, a green salad and a good white wine, such as white Merlot, white Cabernet, Johannisburg Riesling, or Gewurztraminer. Use your favorite firm, white fish fillets in this recipe. Canned diced tomatoes can be used in place of chopping fresh tomatoes.

Provided by Plain ole Bob

Categories     Seafood     Fish

Time 1h10m

Yield 6

Number Of Ingredients 21



Seafood Creole image

Steps:

  • Mix together oregano, salt, white pepper, black pepper, cayenne pepper, thyme, and basil in a small bowl; set aside.
  • Melt butter in a large Dutch oven over medium heat; stir in tomato, onion, celery, green bell pepper, and garlic. Cook and stir until the onion is translucent, about 5 minutes.
  • Stir in chicken stock, tomato sauce, sugar, hot pepper sauce, and bay leaves. Reduce heat to low and bring sauce to a simmer. Stir in seasoning mix and simmer until the flavors have blended, about 20 minutes.
  • Gently stir in rock shrimp, bay scallops, and haddock; bring sauce back to a simmer and cook until the shellfish and fish are opaque, about 20 more minutes. Remove bay leaves to serve.

Nutrition Facts : Calories 328.2 calories, Carbohydrate 11.8 g, Cholesterol 224.1 mg, Fat 10 g, Fiber 2.1 g, Protein 47.2 g, SaturatedFat 5.2 g, Sodium 1018.8 mg, Sugar 4.8 g

¾ teaspoon dried oregano
½ teaspoon salt
½ teaspoon ground white pepper
½ teaspoon ground black pepper
½ teaspoon cayenne pepper
½ teaspoon dried thyme leaves
½ teaspoon dried sweet basil
¼ cup butter
1 cup peeled chopped tomato
¾ cup chopped onion
¾ cup chopped celery
¾ cup chopped green bell pepper
1 ½ teaspoons minced garlic
1 ¼ cups chicken stock
1 cup canned tomato sauce
1 teaspoon white sugar
½ teaspoon hot pepper sauce (such as Tabasco®)
2 bay leaves
1 pound peeled and deveined rock shrimp (thawed if frozen)
1 pound bay scallops (thawed if frozen)
1 pound haddock fillets (thawed if frozen) - cut into bite-size pieces

More about "seared catfish creole recipes"

CATFISH CREOLE | MEATEATER COOK
Web Jul 2, 2020 Preheat a Dutch oven or heavy-bottom pot over medium heat. Melt butter and stir in flour. Using a whisk, continually stir until the …
From themeateater.com
Servings 3-4
Category Main
  • Preheat a Dutch oven or heavy-bottom pot over medium heat. Melt butter and stir in flour. Using a whisk, continually stir until the mixture becomes slightly lighter than the color of a brown paper bag, approximately 3-5 minutes. This mixture is called the roux and is the foundation of your sauce. Do not rush this process by using a higher heat or you will burn the roux and your sauce will taste bitter.
  • Stir in the garlic, bell pepper, onion, and celery. Add a tablespoon of oil and mix well. Cook for 5 minutes, stirring frequently. Use a spatula to scrape the browned bits from the bottom of the pot.
  • Pour in the wild game stock. This will deglaze your pot and loosen the remaining bits from the bottom. Stir in the Cajun seasoning, thyme, oregano, bay leaves, Worcestershire sauce, Tabasco sauce, tomatoes, and tomato paste. Allow the mixture to simmer for 10-15 minutes, stirring occasionally. In the last minute, stir in the green onions.
  • Bring a cast iron pan to medium-high heat. While you are waiting, coat each catfish fillet with butter and amply season each side of the fillets with the Cajun seasoning.
catfish-creole-meateater-cook image


FISH CREOLE - DEEP SOUTH DISH
Web Mar 28, 2019 Add stock, tomatoes, capers (if using), parsley, herb seasoning and bay leaf. Squeeze in the juice from one lemon wedge, …
From deepsouthdish.com
Servings 4-6
Estimated Reading Time 6 mins
fish-creole-deep-south-dish image


PAN FRIED CAJUN BLACKENED CATFISH - WENT HERE 8 THIS
Web Feb 18, 2019 1 lbs. catfish fillets (about 4-6 fillets) 2 tbsp. unsalted butter 2 tbsp. Blackened seasoning** 1 tsp. Sea salt (more to taste if desired) Cook Mode Prevent your screen from going dark Instructions Coat the …
From wenthere8this.com
pan-fried-cajun-blackened-catfish-went-here-8-this image


SEARED CATFISH CREOLE RECIPE | RECIPE | CATFISH RECIPES, CREOLE …
Web Jul 27, 2019 - This is an easy and tasty recipe for pan-seared catfish in butter with a deliciously spicy yellow mustard and cracked black pepper crust. Pinterest. Today. …
From pinterest.com


SEARED CATFISH CREOLE RECIPE BY EM - EASY RECIPES
Web Recipe: Fish Creole. Heat 1/2 tablespoon of the oil in a large non-stick skillet over medium high. Lightly season shrimp and fish with salt, pepper, Old Bay and Creole or Cajun …
From recipegoulash.cc


SEARED CATFISH CREOLE RECIPE | ALLRECIPES
Web Jul 21, 2022 This is an easy and tasty recipe for pan-seared catfish in butter with a deliciously spicy yellow mustard and cracked black pepper crust.
From hartcou.rtmuller.net


CREOLE MUSTARD BATTERED CAJUN CATFISH | ZATARAIN'S
Web Feb 8, 2021 INSTRUCTIONS. 1 Pour oil into deep heavy skillet, filling no more than 1/3 full. Heat on medium-high heat to 375°F. 2 Mix milk, Creole Mustard and lemon juice in …
From mccormick.com


SIXCOOK - SEARED CATFISH CREOLE RECIPE
Web Place the cracked pepper onto a plate, and press the coated catfish into the pepper so it is well covered. 2 Heat the olive oil and butter in a large skillet over medium-high heat. Fry …
From harbourhi.com


HEALTH INFORMATION 襤 SEARED CATFISH CREOLE RECIPE
Web This is an easy and tasty recipe for pan-seared catfish in butter with a deliciously spicy yellow mustard and cracked black pepper crust.
From winkybabe.com


SEARED CATFISH CREOLE | RECIPE | RECIPES, CREOLE RECIPES, CATFISH …
Web Jul 27, 2019 - This is an easy and tasty recipe for pan-seared catfish in butter with a deliciously spicy yellow mustard and cracked black pepper crust. Pinterest. Today. …
From pinterest.com


SEARED CATFISH CREOLE - EASY COOK FIND
Web Heat the olive oil and butter in a large skillet over medium-high heat. Fry the catfish for 3 to 5 minutes on each side, or until fish flakes with a fork.
From easycookfind.com


SEARED CATFISH CREOLE | RECIPESTY
Web Heat the olive oil and butter in a large skillet over medium-high heat. Fry the catfish for 3 to 5 minutes on each side, or until fish flakes with a fork.
From recipesty.com


WWW.ALLRECIPES.COM
Web www.allrecipes.com
From allrecipes.com


Related Search