Baked Fish Creole Recipes
SEAFOOD CREOLE
This is a spicy sauce similar to etouffee. By adding seafood, it becomes Seafood Creole. Due to the seasoning mix, it is quite spicy. This can be controlled by adjusting the amount of the peppers. I like mine full strength, but for the wife I have to cut the peppers down to 1/8 teaspoon each. This recipe can easily be doubled or quadrupled for large affairs. It goes great with rice, garlic bread, a green salad and a good white wine, such as white Merlot, white Cabernet, Johannisburg Riesling, or Gewurztraminer. Use your favorite firm, white fish fillets in this recipe. Canned diced tomatoes can be used in place of chopping fresh tomatoes.
Provided by Plain ole Bob
Time 1h10m
Yield 6
Number Of Ingredients 21
Steps:
- Mix together oregano, salt, white pepper, black pepper, cayenne pepper, thyme, and basil in a small bowl; set aside.
- Melt butter in a large Dutch oven over medium heat; stir in tomato, onion, celery, green bell pepper, and garlic. Cook and stir until the onion is translucent, about 5 minutes.
- Stir in chicken stock, tomato sauce, sugar, hot pepper sauce, and bay leaves. Reduce heat to low and bring sauce to a simmer. Stir in seasoning mix and simmer until the flavors have blended, about 20 minutes.
- Gently stir in rock shrimp, bay scallops, and haddock; bring sauce back to a simmer and cook until the shellfish and fish are opaque, about 20 more minutes. Remove bay leaves to serve.
Nutrition Facts : Calories 328.2 calories, Carbohydrate 11.8 g, Cholesterol 224.1 mg, Fat 10 g, Fiber 2.1 g, Protein 47.2 g, SaturatedFat 5.2 g, Sodium 1018.8 mg, Sugar 4.8 g
BAKED FISH CREOLE
One of my Mom's recipes. She got years ago from the Ontario milk board. My dad loves to fish and they often use pickerel fillets for the fish. My mom also uses her homemade chili sauce. It is one of the only main dish fish recipes that my kids will eat, it is delicious!
Provided by Jayne
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat the butter or oil in a large saucepan.
- Add the onions and garlic and cook until tender and fragrant, about 4 minutes. Add celery and peppers. Cook for about 3 more minutes. Be careful not to let it brown.
- Stir in the flour and cook 3 minutes longer.
- Add the milk and let it come to a boil. Season it with the salt and pepper and Tabasco sauce. Add the chili sauce. Taste and adjust the seasonings.
- Place rice in bottom of a buttered 9 x 13 inch baking dish. Arrange the fish fillets on top of the rice in a single layer. Place sliced tomatoes evenly over the fish and then pour the sauce over the top.
- Bake at 400°F for 2o minutes or until the fish is just cooked.
Nutrition Facts : Calories 922, Fat 18.2, SaturatedFat 10.6, Cholesterol 109.9, Sodium 1314, Carbohydrate 141.7, Fiber 6.4, Sugar 7.5, Protein 42.6
BAKED FISH CREOLE
Steps:
- Oven at 400oF/200oC 1. Prepare sauce by heating butter or oil in a large saucepan or Dutch oven. 2. Add onions and garlic and cook until tender and witted - about 4 min. Add celery and peppers. Cook for 3 min. Do not brown. 3. Add flour and stir well. Cook 3 min. longer. 4. Add milk and bring to a boil. Season with salt, pepper and Tobasco. Stir in chilli sauce. Taste and adjust seasoning. 5. Place rice in the bottom of a buttered 9" x 13" / 3L baking dish. Arrange fish fillets over the rice in a single layer. Place sliced tomatoes over the fish. Pour sauce over top. 6. Bake in a preheated 400oF/200oC oven for 20 minutes or until fish is just cooked. Serve with a green vegetable.
EASY FISH CREOLE
This recipe has the trinity in it that is what makes it creole cooking. After reading Derf's review, I set out to find what other Creole recipes used for spices. I found most used garlic and either chili powder, red pepper or Tabasco sauce. So you might want to add 2 cloves of garlic and one of the other pepper spices to put a kick into this recipe. Let me know which pepper and how much you use.
Provided by Charlotte J
Categories Creole
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a large skillet sprayed with butter-flavored cooking spray, saute onion, celery, and green pepper for 10 minutes or until tender.
- Stir in undrained stewed tomatoes, garlic and brown Sugar Twin.
- Add fish and mix gently to combine.
- Lower heat, cover and simmer for 20 minutes, stirring occasionally.
- For each serving, place 1/2 cup rice on a plate and spoon about 1 full cup fish mixture over top.
Nutrition Facts : Calories 267.9, Fat 2, SaturatedFat 0.4, Cholesterol 76.6, Sodium 344, Carbohydrate 36.9, Fiber 2.4, Sugar 5.5, Protein 24.7
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