See Also: Fish and Seafood · Main Dishes · Television Show Recipes
Creole Fish
From Dorothy McNett's Recipe Book at www.dorothymcnett.com. Use boneless fish fillets...catfish is great as well as rock cod.
1/4 cup unsalted butter
1 medium onion, diced
3-4 cloves garlic, minced
1 red bell pepper, diced
1 green bell pepper, diced
1-2 ribs celery, diced
1/2 teaspoon fine sea salt
freshly ground peppercorns
1 fresh tomato, diced
1-2 tablespoons tomato paste
dash of cayenne or Tobasco
1-2 fresh basil leaves, or 1/2 teaspoon dried
2 tablespoons capers
1/2 cup chopped fresh parsley
olive oil, salt, and pepper
1-2 pounds fresh fish fillets (catfish or cod)
salt and pepper
In saute pan, melt butter. Saute chopped onion, garlic, bell peppers, celery, sea salt and pepper just to wilt the onion a little and just as it begins to brown, remove from heat and add tomatoes, tomato paste, hot sauce, basil, capers, and parsley. Preheat oven to 450 degrees. Drizzle olive oil, salt and pepper over the bottom of a baking dish big enough to handle the fish fillets in a flat layer. Trim and cut fish into evenly shaped pieces and arrange in bottom of baking dish. Pour creole sauce over. Bake 15-20 minutes.
Recipe created 2003-02-24.
