Catfish Jezebel

1/4 cup orange marmalade

1/4 cup ketchup

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1 tablespoon horseradish  sauce

1 teaspoon spicy brown mustard

1 tablespoon Creole seasoning

4 (6-ounce) catfish fillets

Stir together first 4 ingredients and set aside.

Sprinkle Creole seasoning evenly over catfish.

Place fish in an aluminum foil-lined pan. Bake at 400 degrees for 20 minutes or until fish flakes with a fork.

Serve with marmalade mixture. Serves 4.

Joanie Kraker, New Iberia

2008 Cajun/Creole Cookbook finalist

Pecan catfish

4 catfish fillets

1 cup finely chopped pecans. divided

1/2 cup cornmeal

1/2 cup butter, divided

1/2 cup whipping cream, not whipped

2 tablespoons lemon juice

1-2 tablespoons fresh parsley

Creole seasonings

Sprinkle fish with Creole seasonings.  Stir together 1/2 cup pecans and cornmeal and dredge fish in mixture. Melt 1/4 cup butter and cook fish about 7 minutes or until it flakes easily.  Remove from skillet. Melt remaining butter and add remaining 1/2 cup pecans, cook stirring constantly for 1 minute.

Add whipping cream and and lemon juice.  Remove from heat stir in parsley and serve over fish.

Claire Norton, New Iberia

Finalist 2007 Cajun/Creole Cookbook