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Makes 4 servings.


    • 4  4-ounce Catfish fillets
    • 2 teaspoons garlic powder
    • 1 teaspoon cayenne pepper
    • 4 teaspoons Creole seasoning
    • 1/4 cup lemon juice
    • 2 tablespoons margarine, melted
    • 1 tablespoon Worcestershire sauce
    • 2 medium bell peppers, cut into strips
    • 2 medium onions, sliced thin


Sauté bell pepper strips and sliced onions in a small amount of margarine or oil, until limp.

Mix together garlic powder, cayenne pepper, Creole seasoning, margarine, lemon juice, and Worcestershire sauce.

Brush fillets with the sauce.

Place seasoned fillets over medium-hot fire and place sautéed bell pepper strips and onion slices on top of fillets.

Cook the fish 10 minutes, depending on thickness of fillets.

Fish is done when it flakes easily with a fork.

Maryland Dept of Agriculture Seafood & Aquaculture


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