Creole Flounder With Seafood Sauce Recipes

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

CREOLE FLOUNDER WITH SEAFOOD SAUCE

Creole Flounder with Seafood Sauce image

This is one of my family's favorite Creole dishes. The recipe can be made with flounder or sole fillets, but I sometimes use locally caught kingfish bass.

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 4-5 servings.

Number Of Ingredients 14

Ingredients

1 cup diced onion
1 cup chopped green pepper
2 garlic cloves, minced
1/2 cup minced fresh parsley
1/2 cup butter, cubed
1/4 cup all-purpose flour
2 cups half-and-half cream
8 ounces Mexican process cheese (Velveeta), cubed
2 tablespoons lemon or lime juice
2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
1/4 cup Creole mustard or other spicy mustard
2 pounds flounder fillets
1-1/2 teaspoons Creole seasoning
2 pounds cooked shrimp, peeled and deveined

Steps:

In a large skillet, saute the onion, green pepper, garlic and parsley in butter until tender. Stir in flour until blended. Gradually add the cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; Stir in cheese and lemon juice; cook and stir until cheese is melted. Add crab. Cover and keep warm. , Spread mustard on both sides of fillets. Sprinkle with Creole seasoning. Place on a greased broiler pan. Broil 4-6 in. from the heat for 3-5 minutes on each side or until fish flakes easily with a fork. Top each fillet with four to five shrimp; serve over crab sauce.

Nutrition Facts : Calories 869 calories, Fat 44g fat (25g saturated fat), Cholesterol 528mg cholesterol, Sodium 1868mg sodium, Carbohydrate 22g carbohydrate (11g sugars, Fiber 2g fiber), Protein 88g protein.

CREOLE FLOUNDER

Creole Flounder image

Oven baked and oh, so easy to make! Delicately flavored flounder fillets are topped with tomatoes, bell pepper and other savory ingredients.

Provided by Betty Crocker Kitchens

Categories Entree

Time 18m

Yield 8

Number Of Ingredients 10

Ingredients

2 pounds flounder or other mild flavored fish fillets
2 medium tomatoes, chopped (1 1/2 cups)
1 small green bell pepper, chopped (1/2 cup)
1/3 cup lemon juice
2 teaspoons vegetable oil
1 teaspoon salt
2 teaspoons instant minced onion
1 teaspoon dried basil leaves
1/4 teaspoon coarsely ground black pepper
4 drops red pepper sauce

Steps:

Heat oven to 500°F. Grease rectangular baking dish, 13x9x2 inches. If fish fillets are large, cut into 8 serving pieces. Place fish in baking dish. Mix remaining ingredients; spoon onto fish.
Bake uncovered 5 to 8 minutes or until fish flakes easily with fork. Garnish with green bell pepper rings if desired.

Nutrition Facts : Calories 100, Carbohydrate 3 g, Cholesterol 50 mg, Fiber 1 g, Protein 18 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 380 mg

CREOLE FLOUNDER

Creole Flounder image

Make and share this Creole Flounder recipe from Food.com.

Provided by _Pixie_

Categories Creole

Time 20m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

2 lbs flounder fillets
1 1/2 cups diced tomatoes
1/2 cup diced green pepper
1/3 cup lemon juice
1 tablespoon vegetable oil
2 teaspoons salt
2 teaspoons onion powder
1 teaspoon basil
1/4 teaspoon black pepper
4 drops hot pepper sauce

Steps:

Heat oven to 450 degrees F.
Place fish in a greased 13" X 9" baking dish.
Mix remaining ingredients and spread over fish.
Bake 6-10 minutes or until fish flakes easily with a fork.

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