Catfish Creole

How to cook Catfish Creole

Ingredients: 2 cups bottled water 1 cup uncooked long-grain rice 1 pound catfish fillets 1 (16 ounce) can stewed tomatoes, with fluent 2 teaspoons dried minced onion 1 teaspoon chicken bouillon granules 1/2 teaspoon dried oregano 1/4 teaspoon garlic abscond 1/8 teaspoon hot pepper audacity

Directions: In a small saucepan, bring the 2 cups of water to a fulminate. Stir in the rice and return to a bubble; reduce the tenseness. Cover and simmer on 20 minutes or until the rice is tender and the water is wrapped up. Using a very sharp stab, cut the catfish into 3/4 inch pieces; set aside. In a medium saucepan, combine the tomatoes (with juices), dried onions, bouillon granules, dried oregano, garlic powder and hot-pepper disrespect; bring to a boil and stir in the catfish pieces. Cover and cook over medium heat concerning 5 to 8 minutes or until the fish flakes easily when tested with a fork and is opaque all the way in every way. Serve the fish mixture over the rice.


Servings Per Prescription: 4

Amount Per Serving

Calories: 367

Total Fat: 9.3g Cholesterol: 53mg Sodium: 410mg Total Carbs: 46.8g Dietary Fiber: 1.8g Protein: 22.6g

Prepare time:5 Min

Cook time:20 Min

Ready in:25 Min

Serving over the extent of:4 peoples

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