Catfish Smothered in Onions

This simple Cajun-inspired dish is wonderful when paired with Stewed Okra (page 210).


½ teaspoon canola oil

2 onions, sliced

2 cloves garlic, minced

1 jalapeño, diced

2 catfish fillets

1 small tomato, diced

½ teaspoon hot sauce

½ teaspoon Creole seasoning

  • Heat the oil in a nonstick pan. Sauté the onions, garlic, and jalapeño until softened.

  • Place the catfish in a 2-quart slow cooker. Top with remaining ingredients. Cook on low for 2½ hours or until the fish is fully cooked through.

PER SERVING Calories: 300 | Fat: 13g | Sodium: 270mg | Carbohydrates: 17g | Fiber: 4g | Protein: 27g

Homemade Creole Seasoning

In a small bowl, whisk 1 tablespoon each of garlic powder, onion powder, dried oregano, dried basil, and ½ tablespoon each of freshly ground black pepper, white pepper, cayenne, celery seed, and paprika. Store in an airtight container up to 1 year.

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