Fish Creole Recipes

CREOLE FISH CURRY

Creole Fish Curry image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 1/4 cups long-grain white rice
3 thin slices fresh ginger, plus 1 tablespoon finely grated
Kosher salt and freshly ground pepper
3 tablespoons vegetable oil
3 sprigs thyme
2 green bell peppers, thinly sliced
1 onion, thinly sliced
3 cloves garlic, chopped
2 teaspoons Madras curry powder
4 plum tomatoes, chopped
1 1/2 pounds skinless cod fillets, cut into 2-inch pieces
Fresh cilantro, for topping
Lime wedges, for serving

Steps:

Combine the rice with 1 3/4 cups water and the sliced ginger in a medium saucepan; season with salt and pepper. Bring to a boil, cover and reduce the heat to low. Cook until the water is absorbed and the rice is tender, about 16 minutes. Remove from the heat and let sit, covered, 5 minutes.
Meanwhile, heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add the thyme, bell peppers, onion and 1/4 teaspoon salt; cook, stirring, until softened, 5 to 6 minutes. Add the remaining 1 tablespoon vegetable oil, the garlic and grated ginger and cook, stirring, until the garlic is golden, about 1 minute. Stir in the curry powder and cook until toasted, about 30 seconds. Add the tomatoes, 1/2 cup water and 1/2 teaspoon salt and bring to a boil. Cover and cook, stirring occasionally, until saucy, 6 to 7 minutes.
Season the fish with salt and pepper. Reduce the heat to low and nestle the fish in the sauce. Cover and cook, turning the fish halfway through, until just cooked through, 6 to 8 minutes.
Discard the ginger from the rice and divide the rice among bowls. Top with the fish and discard the thyme. Top with cilantro and serve with lime wedges.

FISH CREOLE STYLE

Fish Creole Style image

I simply love things made in the oven and this is no exception. I enjoy this with brown rice, fresh green beans and fresh sliced peaches when I have them.

Provided by Annacia

Categories Halibut

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 lb halibut or 1 lb other white fish
1/4 cup lemon juice
2 tomatoes
1 cup bell pepper, seeded and chopped
1/3 cup onion
1/4 teaspoon pepper
1/8 teaspoon hot red pepper sauce (to taste)

Steps:

Preheat oven to temperature 350°F
Rinse fish, pat dry with towel and arrange in baking dish.
Pour lemon juice over fish. Arrange vegetables around fish and sprinkle with pepper and hot red pepper sauce.
Cover and bake 20-30 minutes or until fish flakes easily with a fork.

Nutrition Facts : Calories 130.8, Fat 1.8, SaturatedFat 0.4, Cholesterol 55.6, Sodium 83.1, Carbohydrate 6.5, Fiber 1.7, Sugar 3.5, Protein 22.1

SEAFOOD CREOLE

Seafood Creole image

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

Categories Seafood Fish

Time 1h10m

Yield 6

Number Of Ingredients 21

Ingredients

¾ teaspoon dried oregano
½ teaspoon salt
½ teaspoon ground white pepper
½ teaspoon ground black pepper
½ teaspoon cayenne pepper
½ teaspoon dried thyme leaves
½ teaspoon dried sweet basil
¼ cup butter
1 cup peeled chopped tomato
¾ cup chopped onion
¾ cup chopped celery
¾ cup chopped green bell pepper
1 ½ teaspoons minced garlic
1 ¼ cups chicken stock
1 cup canned tomato sauce
1 teaspoon white sugar
½ teaspoon hot pepper sauce (such as Tabasco®)
2 bay leaves
1 pound peeled and deveined rock shrimp (thawed if frozen)
1 pound bay scallops (thawed if frozen)
1 pound haddock fillets (thawed if frozen) - cut into bite-size pieces

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

EASY FISH CREOLE

Easy Fish Creole image

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

Ingredients

1/2 cup chopped onion
3/4 cup chopped celery
1/2 cup chopped green bell pepper
1 (14 1/2 ounce) can stewed tomatoes, coarsely chopped and undrained
1/2 teaspoon instant minced garlic
1 tablespoon brown Sugar Twin
16 ounces white fish fillets, cut into 16 pieces
2 cups hot cooked rice

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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