Creole Fish

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Servings: 32 Difficulty: Advanced
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Robust, spicy tomato-based sauce paired with tender fish, capturing the bold flavors of New Orleans cuisine.
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This classic Creole fish dish delivers a punch of flavor with its rich, slow-simmered sauce. The base is built on the holy trinity of onions, celery, and bell peppers, infused with garlic, thyme, and a touch of heat from Tabasco. The tomato puree creates a velvety, slightly sweet and tangy backdrop that coats the fish beautifully. Whether you choose to bake the fillets in a lemon-butter glaze, steam them for tenderness, or deep-fry breaded portions for crunch, the accompanying sauce is the star. It’s a hearty, comforting meal that feels special yet is straightforward enough for a weekend dinner. Serve it over rice to soak up every last drop of the savory, aromatic sauce. It’s a true taste of the South that brings warmth and satisfaction to the table.

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Creole Fish

Author: chefs-mate Cooking Method: , , , Cuisine: Courses:
Difficulty: Advanced
Servings: 32 Calories: 312.9

Description

This classic Creole fish dish delivers a punch of flavor with its rich, slow-simmered sauce. The base is built on the holy trinity of onions, celery, and bell peppers, infused with garlic, thyme, and a touch of heat from Tabasco. The tomato puree creates a velvety, slightly sweet and tangy backdrop that coats the fish beautifully. Whether you choose to bake the fillets in a lemon-butter glaze, steam them for tenderness, or deep-fry breaded portions for crunch, the accompanying sauce is the star. It’s a hearty, comforting meal that feels special yet is straightforward enough for a weekend dinner. Serve it over rice to soak up every last drop of the savory, aromatic sauce. It’s a true taste of the South that brings warmth and satisfaction to the table.

Ingredients

Directions

  1. Heat vegetable oil in a large Dutch oven or heavy skillet over medium heat.
  2. Add chopped onion, thinly sliced celery, green bell pepper, and minced garlic.
  3. Sauté vegetables until soft and translucent, but do not let them brown.
  4. Stir in tomato puree, crushed bay leaf, thyme, black pepper, sugar, salt, Worcestershire sauce, and Tabasco sauce.
  5. Bring the mixture to a boil, then reduce heat to low.
  6. Cover and simmer the sauce gently for at least 1 hour, stirring occasionally.
  7. In a small bowl, whisk cornstarch into cold water until smooth.
  8. Stir the cornstarch mixture briskly into the simmering sauce.
  9. Cook for 2-3 minutes until the sauce thickens and becomes translucent.
  10. Remove bay leaf and adjust seasoning with more salt, pepper, or Tabasco if needed.
  11. Prepare fish fillets according to preference: steam, poach, bake, or fry.
  12. To bake unbreaded fillets: Preheat oven to 375°F (191°C).
  13. Pat fish dry and place in a well-oiled shallow baking dish.
  14. Pour a mixture of melted butter and lemon juice over the fish.
  15. Bake for 20 to 30 minutes, or until fish flakes easily with a fork.
  16. Alternatively, bread fish fillets and deep-fry until golden and crisp.
  17. Serve fish with 1/3 to 1/2 cup of warm Creole sauce on top.

Nutrition Facts

Servings 32

Amount Per Serving
Calories 312.9kcal
% Daily Value *
Total Fat 7.2g12%
Saturated Fat 1.9g10%
Cholesterol 31.1mg11%
Sodium 1799.7mg75%
Total Carbohydrate 39.7g14%
Dietary Fiber 2.5g10%
Sugars 4.6g
Protein 20.1g41%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: creole, fish, seafood, tomato sauce, spicy, bayou, louisiana, dinner, comfort food, onion, celery, bell pepper, garlic, thyme, tabasco, simmered, baked fish, fried fish, rice, main course
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