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Creole Mexican Catfish
Ingredients | |||||||||||||||||
1/2 | teaspoon | cayenne pepper | |||||||||||||||
1/2 | teaspoon | garlic powder | |||||||||||||||
1/2 | teaspoon | dill weed, dried | |||||||||||||||
1/2 | teaspoon | thyme, dried | |||||||||||||||
1/2 | teaspoon | salt | |||||||||||||||
1/2 | teaspoon | pepper | |||||||||||||||
4 | each | catfish, 4 oz fillets | |||||||||||||||
1/4 | cup | margarine, melted | |||||||||||||||
10 | oz | tomatoes, green chile peppers, can, diced, partially drained | |||||||||||||||
Directions: | |||||||||||||||||
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium -->
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