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Creole Catfish

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.


  • 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


  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.

Yield: 6 servings

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

Recipe and photo credit (used with permission): McCormick

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