Baked Creole Fish Recipes

SEAFOOD CREOLE

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.

CREOLE BAKED TILAPIA

Steps:

• Preheat oven to 350°. Place tilapia in an ungreased 13x9-in. baking dish. In a small bowl, combine tomato sauce, green pepper, onion and Creole seasoning; pour over the fillets., Bake, uncovered, 20-25 minutes or until fish flakes easily with a fork.

EASY FISH CREOLE

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.

CREOLE FISH ETOUFFEE (STEW)

Steps:

• Being by adding butter and minced garlic to cooking pan on medium/low heat. Add flour and Holy Trinity of diced onions and peppers to pan. Cook for 10 minutes covered on medium heat.
• While onions are cooking, season cod with basil flakes, paprika and 1/2 tsp of black pepper. Cut into chunks.
• Add diced tomatoes, tomato paste, remaining seasonings and chicken stock to pan. Allow to cook for 5 minutes. Add fish to pan and cook covered for 15 minutes.
• Cut green onions into small pieces and add to pot with 5 minutes left to cook.
• Cook rice according to instructions and serve hot.

BAKED CATFISH CREOLE

Steps:

• 1. Prepare creole sauce as directed.
• 2. Preheat oven to 375 degrees.
• 3. Place the catfish in a baking dish sprayed with the non stick spray. Add the creole sauce and bake uncovered for20 minutes or until fish springs back to the touch.
• 4. When ready to serve, remove the fillets to a warmed platter and pour the sauce over them. Garnish with chopped parsley.
• yeild:12 oz fish.
• Serving: 3 oz catfish with about 1/2 cup sauce.
• Creole Sauce.
• 1/2 tblsp olive oil.
• 1/2 cup tomatoes , peeled and diced.
• 1/4 cup onions, finely chopped.
• 1/4 cup celery, finely chopped.
• 1/4 cup green bell pepper, finely chopped.
• 1 tsp garlic , finely minced.
• Creole Seasonings:.
• 3/4 tsp fresh oregano, finely chopped.
• 1/2 tsp fresh thyme, finely chopped.
• 1/8 tsp white pepper.
• 1/8 tsp black pepper.
• 1/8 tap red pepper.
• 1/8 tsp paprika.
• 3/4 cup chicken broth.
• 1 tblsp tomato paste.
• 1. Heat oil in a large skillet over medium heat. Add the tomatoes, onions, celery, bell peppers, garlic, and seasonings stirring to combine. Cook until onions are trandlucent, about 5 minutes.
• 2. Stir in the stock and tomato paste and bring to a boil. Reduce the heat and simmer, stirring occasionally, until the vegetables are tender, about 20 minutes.
• Yield: 1 1/2 cups.
• Serving: 1/4 cup.
• Chicken Stock Recipe Follows.

BAKED PANKO-CRUSTED FISH FILLETS

Steps:

• Gather the ingredients. Heat the oven to 425 F.
• Line a rimmed baking sheet with aluminum foil or parchment paper and then spray it with nonstick cooking spray.
• Cut the fish fillets into 6-ounce portions.
• Sprinkle both sides of the fish pieces with salt and freshly ground black pepper.
• In a wide bowl, combine the panko breadcrumbs and parsley.
• Put the flour in another wide, shallow bowl.
• In a third bowl, whisk the eggs or egg substitute with the Cajun seasoning and mayonnaise.
• Dip the fish fillets in the plain flour, coating each piece thoroughly.
• Dip the flour-coated fillets in the egg mixture and then coat them with the panko crumb mixture, pressing lightly to help the crumbs adhere to the fish. Repeat with the remaining fish.
• Arrange the crumb-coated fish on the prepared baking sheet.
• Bake for about 16 to 20 minutes, or until the fish flakes easily with a fork. The time in the oven depends on thickness, so adjust for very thin or very thick fish fillets. Serve the baked fish fillets with the lemon wedges and tartar sauce or rémoulade sauce.

BAKED FISH CREOLE

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Lightly butter a 9x13 inch baking dish. In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
• In a Dutch oven, melt the butter over medium heat. Add the onions and garlic. Cook until tender about 4 minutes. Add the celery and pepper. Cook for 3 minutes. Do not brown add the flour and stir well. Cook for 3 minutes.
• Stir in the milk and bring just to a boil. Season with salt, pepper and hot sauce. Stir in the chili sauce. Taste and adjust seasoning.
• Place rice into the bottom of the prepared pan. Arrange the fish fillets over the rice in a single layer. Place the sliced tomatoes over the fish and pour the sauce over the top.
• Bake at 400 degrees F (205 degrees C) for 20 minutes or until fish is just cooked and flakes easily with a fork.