Fish Creole

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Servings: 1 Difficulty: Intermediate
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A quick, tangy, and spicy Cajun-style stew that transforms simple fish into a comforting meal.
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This Fish Creole is a delightful one-pan wonder that brings the bold, zesty flavors of Louisiana straight to your kitchen. Featuring tender white fish fillets simmered in a rich, aromatic sauce of diced tomatoes, onions, green peppers, and garlic, this dish is both hearty and light. The subtle heat from hot pepper sauce balances the sweetness of the tomatoes, creating a complex flavor profile that is incredibly satisfying. It comes together in under forty minutes, making it perfect for busy weeknights when you want something comforting without the fuss. Serve it spooned over fluffy hot rice for a complete, restaurant-quality dinner that the whole family will love.

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Fish Creole

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 1 Calories: 235.1

Description

This Fish Creole is a delightful one-pan wonder that brings the bold, zesty flavors of Louisiana straight to your kitchen. Featuring tender white fish fillets simmered in a rich, aromatic sauce of diced tomatoes, onions, green peppers, and garlic, this dish is both hearty and light. The subtle heat from hot pepper sauce balances the sweetness of the tomatoes, creating a complex flavor profile that is incredibly satisfying. It comes together in under forty minutes, making it perfect for busy weeknights when you want something comforting without the fuss. Serve it spooned over fluffy hot rice for a complete, restaurant-quality dinner that the whole family will love.

Ingredients

Directions

  1. Thaw the fish fillets completely if frozen, then cut them into 1-inch cubes.
  2. In a large skillet, combine the chopped onion, green pepper, minced garlic, and 2 tablespoons of water.
  3. Cover and cook the vegetable mixture over medium heat until the onions and peppers are tender.
  4. Add the undrained tomatoes, snipped parsley, instant chicken bouillon, hot pepper sauce, and 1/2 cup of water to the skillet.
  5. Cover and simmer the sauce for 10 minutes to allow the flavors to meld.
  6. In a small bowl, blend the cornstarch with 3 tablespoons of cold water until smooth.
  7. Stir the cornstarch mixture into the tomato sauce in the skillet.
  8. Cook and stir the sauce until it thickens, about 1 to 2 minutes.
  9. Gently stir in the cubed fish.
  10. Cover and simmer for 5 to 7 minutes, or until the fish is opaque and cooked through.
  11. Serve the Fish Creole hot over the cooked rice.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 235.1kcal
% Daily Value *
Total Fat 5.4g9%
Saturated Fat 1.3g7%
Cholesterol 60.1mg21%
Sodium 76.3mg4%
Total Carbohydrate 14.9g5%
Dietary Fiber 2.5g10%
Sugars 4.2g
Protein 30.0g60%

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

Note

Use firm white fish such as cod, tilapia, or halibut for best results.

Adjust the amount of hot pepper sauce to suit your preferred level of spiciness.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently to prevent the fish from breaking apart.

For a richer flavor, you can substitute the water with chicken broth.

Keywords: creole, fish, stew, spicy, tomato, onion, garlic, green pepper, rice, dinner, quick, easy, comfort food, cajun, seafood, simmer, healthy, protein, weeknight, family meal
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