Seared Catfish Creole

Ingredients and Weight:

• 1 pound catfish fillets, cut into 1-inch pieces
• 1 tablespoon olive oil
• 1/2 onion, chopped
• 1 celery stalk, chopped
• 1 green bell pepper, chopped
• 1 clove garlic, minced
• 1 cup chicken broth
• 1/2 cup tomato sauce
• 1 teaspoon Creole seasoning
• 1/4 teaspoon cayenne pepper
• Salt and black pepper to taste

Preparation Time:

• 15 minutes

Cooking Time:

• 15-20 minutes

Difficulty Level:

• 2 (Easy)

Preparation Method Steps:

1. Heat the olive oil in a large skillet over medium heat. Season the catfish fillets with salt and black pepper.
2. Sear the catfish fillets on both sides until browned.
3. Remove the catfish from the skillet and set aside.
4. Add the onion, celery, and bell pepper to the skillet and sauté until softened.
5. Add the garlic and sauté for 1 minute more.
6. Stir in the chicken broth, tomato sauce, Creole seasoning, and cayenne pepper. Bring to a boil.
7. Reduce heat and simmer for 10-15 minutes, or until the sauce has thickened.
8. Add the catfish fillets back to the skillet and cook for 5 minutes more, or until heated through.

Nutritional Information:

• Calories: 250
• Protein: 30g
• Carbohydrates: 15g
• Fat: 10g

Dish Characteristics:

• Rich, flavorful sauce
• Tender and flaky catfish
• Colorful vegetable blend
• Versatile dish that can be served with rice, pasta, or vegetables

User Comments:

• "This is the best catfish dish I've ever had!"
• "The sauce is incredible, and the catfish is cooked perfectly."
• "I love the combination of flavors in this dish."
• "This is a great dish for a special occasion or a romantic dinner."
• "I highly recommend this recipe to anyone who loves catfish."

Special Precautions and Tips:

• Use fresh or frozen catfish fillets that are skinless and boneless.
• If you don't have Creole seasoning, you can use Cajun seasoning or a blend of paprika, cayenne pepper, oregano, thyme, and basil.
• Serve the catfish Creole hot with your favorite side dishes.