Baked Fish Creole Recipes

SEAFOOD CREOLE

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

Seafood Creole image

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

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

EASY FISH CREOLE

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

Easy Fish Creole image

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

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

BAKED FISH CREOLE

One of my Mom's recipes. She got years ago from the Ontario milk board. My dad loves to fish and they often use pickerel fillets for the fish. My mom also uses her homemade chili sauce. It is one of the only main dish fish recipes that my kids will eat, it is delicious!

Provided by Jayne

Categories One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

Baked Fish Creole image

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.

Nutrition Facts : Calories 922, Fat 18.2, SaturatedFat 10.6, Cholesterol 109.9, Sodium 1314, Carbohydrate 141.7, Fiber 6.4, Sugar 7.5, Protein 42.6

Ingredients

1/4 cup butter or 1/4 cup olive oil
1 onion, chopped
1 garlic clove, minced
2 celery ribs, chopped
1 green pepper, chopped
1/4 cup flour
2 cups milk
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon Tabasco sauce (to taste)
1/2 cup chili sauce
3 cups rice, cooked
1 lb thin fish fillet
2 tomatoes, sliced

CAJUN BAKED CATFISH

This well-seasoned fish nets me compliments from family and friends whenever I serves it. The fish is moist and flakey, the coating crisp, crunchy and flecked with paprika. -Jim Gales, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 8

Cajun Baked Catfish image

Steps:

Preheat oven to 400°. In a shallow bowl, mix the first 6 ingredients., Dip fillets in cornmeal mixture to coat both sides. Place on a baking sheet coated with cooking spray. Sprinkle with paprika., Bake until fish begins to flake easily with fork, 20-25 minutes.

Nutrition Facts : Calories 242 calories, Fat 10g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 748mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 1g fiber), Protein 27g protein. Diabetic Exchanges

Ingredients

2 tablespoons yellow cornmeal
2 teaspoons Cajun or blackened seasoning
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/4 teaspoon garlic powder
1/4 teaspoon lemon-pepper seasoning
2 catfish or tilapia fillets (6 ounces each)
1/4 teaspoon paprika

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FISH CREOLE - DEEP SOUTH DISH

Web Mar 28, 2019 Instructions. Heat 1/2 tablespoon of the oil in a large non-stick skillet over medium high. Lightly season shrimp and fish with salt, …
From deepsouthdish.com
Cuisine American
Category Dinner, Fish, Seafood
Servings 4-6
Estimated Reading Time 6 mins

Baked Fish Creole Recipes

SEAFOOD CREOLE

EASY FISH CREOLE

BAKED FISH CREOLE

One of my Mom's recipes. She got years ago from the Ontario milk board. My dad loves to fish and they often use pickerel fillets for the fish. My mom also uses her homemade chili sauce. It is one of the only main dish fish recipes that my kids will eat, it is delicious!

CAJUN BAKED CATFISH

This well-seasoned fish nets me compliments from family and friends whenever I serves it. The fish is moist and flakey, the coating crisp, crunchy and flecked with paprika. -Jim Gales, Milwaukee, Wisconsin

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