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Fish Creole

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  Red snapper/Orange roughy / other fish fillets 1 Pound (Use Either Fresh Or Frozen)
  Onion 1 Medium, chopped (1/2 Cup)
  Chopped green pepper 1⁄2 Cup (8 tbs)
  Chopped celery 1⁄2 Cup (8 tbs)
  Water 1⁄4 Cup (4 tbs)
  Canned tomatoes 16 Ounce, cut up
  Bay leaf 1
  Snipped parsley 2 Tablespoon
  Garlic powder 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Ground red pepper 1⁄2 Teaspoon
  Cold water 2 Tablespoon
  Cornstarch 1 Tablespoon
  Hot cooked rice 2 Cup (32 tbs)

Thaw fish, if frozen. Cut into 4 serving-size portions. Measure thickness of fish. In a large skillet combine chopped onion, green pepper, celery, and water. Bring to boiling; reduce heat. Simmer, covered, about 5 minutes or till vegetables are tender.
Stir in undrained tomatoes, bay leaf, parsley, garlic powder, salt, and red pepper. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes. Add fish. Cook (allow 4 to 6 minutes per 1/2-inch thickness of fish) till fish just flakes when tested with a fork. With a slotted spatula, transfer fish to a platter. Cover to keep warm.
Stir together water and cornstarch. Stir into tomato mixture. Cook and stir till thickened and bubbly, then cook and stir for 2 minutes more. Discard bay leaf. Serve over fish. Serve with rice, if desired.

Recipe Summary

Side Dish

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