Cajun Catfish Mike Anderson

I'll never forget the fish I had at Mike Anderson's Seafood in the French Quarter in New Orleans. Catfish with a creamy Louisiana veggie sauce - I have their cookbook but can't quite find what I seem to remember. This is as close as I come to it, and captures the essence of that great meal.

4 Catfish or Swai fillets (or Tilapia fillets)
1 green pepper, diced
1 medium onion, diced
1 small can sliced mushrooms, drained
1 jalapeño or Serano chili pepper, minced
3 cloves garlic, minced
1/4 tsp dried oregano
1/4 tsp dried thyme
2 ripe, plum tomatoes, diced
1 Tbsp Worcestershire sauce
1/2 cup light cream
3 Tbsp butter
1 Tbsp olive oil
Dash Cajun spice rub

Sprinkle Cajun spice rub all over the fillets. In a medium saucepan, sauté the onion, peppers and mushrooms in the butter and oil until the peppers soften. Add the garlic, oregano, thyme and tomatoes and cook another few minutes, until the garlic is fragrant. Add the Worcestershire and cream and warm until tick and smooth. Set sauce aside. Salt to taste and add a generous amount of black pepper.

Meanwhile heat a large non-stick skillet or griddle with a bit of olive oil. Sauté the fish fillets, rounded-side down for about 2 minutes. Flip and continue cooking another minute or so, just until the fish is cooked through. Plate the fish and top each fillet with 1/4 of the sauce.