Catfish Creole


This dish tastes just like the authentic version except it's lower in calories and fat and is a quick recipe to make.

Prep Time:
5 mins
Cook Time:
20 mins
Total Time:
25 mins
4 servings


  • 2 cups water

  • 1 cup uncooked long-grain rice

  • 1 pound catfish fillets

  • 1 (16 ounce) can stewed tomatoes, with liquid

  • 2 teaspoons dried minced onion

  • 1 teaspoon chicken bouillon granules

  • ½ teaspoon dried oregano

  • ¼ teaspoon garlic powder

  • teaspoon hot pepper sauce


  1. In a small saucepan, bring the 2 cups of water to a boil. Stir in the rice and return to a boil; reduce the heat. Cover and simmer for 20 minutes or until the rice is tender and the water is absorbed.

  2. Using a very sharp knife, cut the catfish into 3/4 inch pieces; set aside.

  3. In a medium saucepan, combine the tomatoes (with juices), dried onions, bouillon granules, dried oregano, garlic powder and hot-pepper sauce; bring to a boil and stir in the catfish pieces.

  4. Cover and cook over medium heat for 5 to 8 minutes or until the fish flakes easily when tested with a fork and is opaque all the way through.

  5. Serve the fish mixture over the rice.

Nutrition Facts (per serving)

367 Calories
9g Fat
47g Carbs
23g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 367
% Daily Value *
Total Fat 9g 12%
Saturated Fat 2g 11%
Cholesterol 53mg 18%
Sodium 406mg 18%
Total Carbohydrate 47g 17%
Dietary Fiber 2g 6%
Total Sugars 4g
Protein 23g
Vitamin C 10mg 51%
Calcium 68mg 5%
Iron 4mg 21%
Potassium 636mg 14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.