Baked Fish Creole Recipes

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.

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.

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.

BAKED FISH CREOLE

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.

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.

CATFISH CREOLE

Steps:

• In a small skillet, saute the onion, celery and green pepper in oil until tender. Add the garlic; cook 1 minute longer. Add the broth, tomato paste and seasonings. bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until heated through. Stir in tomato., Arrange fillets in a greased 13-in. x 9-in. baking dish; top with vegetable mixture. Bake, uncovered, at 375° for 15-20 minutes or until fish flakes easily with a fork. Serve over rice; sprinkle with parsley.