Creole Fish with Scallops Recipe

From Dorothy McNett's Recipe Book.

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Creole Fish with Scallops

From Dorothy McNett's recipes at Use boneless fish fillets...catfish is great as well as rock cod, etc.. Shrimp or prawns can be used instead of the scallops.

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
dashes of cayenne or Tabasco, as desired
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
1/2 pound fresh bay scallops, or sea scallops
springs of fresh parsley or cilantro, for garnish

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. Remove about 1/4 cup of the sauce and set it aside. 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. In meantime, heat a small skillet, adding the 1/4 cup creole sauce and saute the scallops 2-3 minutes to cook them, and then set aside. When fish is out of the oven, arrange on serving platter and scatter the top with the cooked scallops. Garnish with parsley and serve!

Recipe created 2003-02-24.

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