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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