Best Creole Fish Recipes

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CREOLE FISH CURRY



Creole Fish Curry image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

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.

THE BEST SHRIMP CREOLE



The Best Shrimp Creole image

This New Orleans-inspired dish is one I've been making for clients for as long as I've been a personal chef and this recipe never fails to please!

Provided by By: Carol | From A Chef's Kitchen

Categories     Fish and Seafood

Time 45m

Number Of Ingredients 19

2 tablespoons canola oil
2 tablespoons butter
1 medium onion (finely chopped)
1 medium green bell pepper (seeds and membrane removed finely chopped)
2-3 stalks (ribs) celery (you want about the same amount as green bell pepper)
4 cloves garlic (minced)
1 tablespoon Cajun seasoning (or to taste)
1 teaspoon dried thyme
1/2 teaspoon cayenne pepper
1 bay leaf
1 can (15-ounce) tomato sauce
1 cup water (approximately to rinse out the can)
1 tablespoon Worcestershire sauce
1 pound large shrimp (16-20 count, peeled and deveined, tail removed)
Tabasco sauce (to taste)
Salt and freshly ground black pepper (to taste)
2 tablespoons chopped fresh parsley plus sprigs for garnish
Lemon wedges
Cooked rice (for serving)

Steps:

  • Heat oil and butter over medium-high heat in a skillet or saute pan. Add the onion, pepper and celery.
  • Reduce heat to medium and cook approximately 10-12 minutes or until vegetables are very soft, adjusting heat as necessary so vegetables don't burn.
  • Add the garlic, Cajun seasoning, thyme, cayenne pepper and bay leaf. Stir briefly.
  • Add the tomato sauce, water and Worcestershire.
  • Bring to a boil. Reduce heat to low and simmer uncovered 8-10 minutes or until sauce thickens.
  • Stir in the shrimp and cook 1-2 minutes or until just firm.
  • Add hot sauce, salt and black pepper to taste.
  • Remove bay leaf, sprinkle with parsley and serve immediately with hot, cooked rice and lemon wedges.

Nutrition Facts : ServingSize 1, Calories 379 kcal, Carbohydrate 9 g, Protein 17 g, Fat 9 g, SaturatedFat 1 g, Cholesterol 144 mg, Sodium 701 mg, Fiber 2 g, Sugar 3 g, TransFat 1 g, UnsaturatedFat 7 g

CREOLE FISH ETOUFFEE (STEW)



Creole Fish Etouffee (Stew) image

My Creole Fish Etouffee (Stew) combines the creamy consistency of an etouffee with the vibrant flavors of a tomato-based creole stew.

Provided by Eric

Categories     Dinner

Time 40m

Yield 10

Number Of Ingredients 18

2 lb Fresh Cod Fish
1/2 cup Butter
2 cup Chicken Broth
1/4 cup All Purpose Flour
15 oz. Diced Tomatoes
6 oz. Tomato Paste
3 tbsp Minced Garlic
1 tsp Paprika
1 tsp Basil Flakes
1 tbsp Creole Seasoning
1/4 tsp Red Cayenne Pepper
1 tsp Black Pepper
1/2 tsp Himalayan Salt
1 cup Chopped Green Onions
1/2 cup Chopped Onion
1/2 cup Chopped Celery
1/2 cup Green Pepper
1/2 cup Green Onion

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.

Nutrition Facts : Calories 202 calories, Fat 14.4g

CLASSIC CREOLE SAUCE



Classic Creole Sauce image

This delicious Creole sauce recipe is perfect for topping chicken, fish, and seafood. Vegetables, herbs, spices, and tomatoes make a flavorful sauce.

Provided by Diana Rattray

Categories     Dinner     Sauce

Time 35m

Number Of Ingredients 19

3 tablespoons butter, divided
1 tablespoon extra virgin olive oil
1/2 cup chopped celery
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/4 cup chopped yellow or red bell pepper
1 large clove garlic, minced
1 1/2 teaspoons Creole seasoning
1/2 teaspoon paprika
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon freshly ground black pepper
1 teaspoon Worcestershire sauce
1/4 teaspoon hot pepper sauce
1 (14 1/2-ounce) can diced tomatoes with juice
1 2/3 cups chicken stock ​(or vegetable stock)
4 green onions, sliced
1 tablespoon tomato paste

Steps:

  • Serve over your dish of choice and enjoy.

Nutrition Facts : Calories 119 kcal, Carbohydrate 8 g, Cholesterol 17 mg, Fiber 2 g, Protein 3 g, SaturatedFat 4 g, Sodium 479 mg, Sugar 3 g, Fat 9 g, ServingSize 2 to 3 cups (6 servings), UnsaturatedFat 0 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

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

BAKED FISH CREOLE



Baked Fish Creole image

A meal in itself when served with a green salad.

Provided by Wilma Scott

Categories     Seafood     Fish

Time 50m

Yield 4

Number Of Ingredients 15

3 cups water
1 ½ cups uncooked white rice
¼ cup butter
1 onion, chopped
1 clove garlic, minced
2 stalks celery, chopped
1 green bell pepper, chopped
¼ cup all-purpose flour
2 cups milk
1 teaspoon salt
¼ teaspoon ground black pepper
½ teaspoon hot pepper sauce
½ cup chili sauce
1 pound cod fillets
2 tomatoes, sliced

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.

Nutrition Facts : Calories 595.1 calories, Carbohydrate 79.6 g, Cholesterol 81.3 mg, Fat 15.5 g, Fiber 3.2 g, Protein 32.3 g, SaturatedFat 9.1 g, Sodium 823.4 mg, Sugar 10 g

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

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

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