Herb-Crusted Catfish Fillets

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  • 2 tablespoons fresh chopped parsley
  • 2 tablespoons fresh chopped chives
  • 1 tablespoon fresh chopped basil
  • 1/2 teaspoon salt
  • 1 pound catfish fillets
  • 1 teaspoon TABASCO® brand Original Red Sauce, divided
  • 2 tablespoons vegetable oil
  • 1 cup chicken broth
  • 1/2 teaspoon saffron threads
  • 1 cup frozen peas


Combine parsley, chives, basil and salt in small bowl. Brush fish fillets with 1/2 teaspoon TABASCO® Sauce. Press fish into herb mixture to coat well on both sides.

Heat oil in 12-inch skillet over medium heat. Cook fillets about 2 minutes. With spatula, carefully turn fish and cook 2 minutes longer.

Add chicken broth, saffron and 1/2 teaspoon TABASCO® Sauce. Heat to boiling over high heat. Reduce heat to low; simmer 5 minutes or until fish flakes easily when tested with a fork. Add peas during last 2 minutes.

To serve, place fish in shallow serving bowl and ladle broth mixture over fillets.

Makes 4 servings.

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