CREOLE FISH CURRY
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Combine the rice with 1 3/4 cups water and the sliced ginger in a medium saucepan; season with salt and pepper. Bring to a boil, cover and reduce the heat to low. Cook until the water is absorbed and the rice is tender, about 16 minutes. Remove from the heat and let sit, covered, 5 minutes.
- Meanwhile, heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add the thyme, bell peppers, onion and 1/4 teaspoon salt; cook, stirring, until softened, 5 to 6 minutes. Add the remaining 1 tablespoon vegetable oil, the garlic and grated ginger and cook, stirring, until the garlic is golden, about 1 minute. Stir in the curry powder and cook until toasted, about 30 seconds. Add the tomatoes, 1/2 cup water and 1/2 teaspoon salt and bring to a boil. Cover and cook, stirring occasionally, until saucy, 6 to 7 minutes.
- Season the fish with salt and pepper. Reduce the heat to low and nestle the fish in the sauce. Cover and cook, turning the fish halfway through, until just cooked through, 6 to 8 minutes.
- Discard the ginger from the rice and divide the rice among bowls. Top with the fish and discard the thyme. Top with cilantro and serve with lime wedges.
EASY FISH CREOLE
This recipe has the trinity in it that is what makes it creole cooking. After reading Derf's review, I set out to find what other Creole recipes used for spices. I found most used garlic and either chili powder, red pepper or Tabasco sauce. So you might want to add 2 cloves of garlic and one of the other pepper spices to put a kick into this recipe. Let me know which pepper and how much you use.
Provided by Charlotte J
Categories Creole
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a large skillet sprayed with butter-flavored cooking spray, saute onion, celery, and green pepper for 10 minutes or until tender.
- Stir in undrained stewed tomatoes, garlic and brown Sugar Twin.
- Add fish and mix gently to combine.
- Lower heat, cover and simmer for 20 minutes, stirring occasionally.
- For each serving, place 1/2 cup rice on a plate and spoon about 1 full cup fish mixture over top.
Nutrition Facts : Calories 267.9, Fat 2, SaturatedFat 0.4, Cholesterol 76.6, Sodium 344, Carbohydrate 36.9, Fiber 2.4, Sugar 5.5, Protein 24.7
SEAFOOD CREOLE
This is a spicy sauce similar to etouffee. By adding seafood, it becomes Seafood Creole. Due to the seasoning mix, it is quite spicy. This can be controlled by adjusting the amount of the peppers. I like mine full strength, but for the wife I have to cut the peppers down to 1/8 teaspoon each. This recipe can easily be doubled or quadrupled for large affairs. It goes great with rice, garlic bread, a green salad and a good white wine, such as white Merlot, white Cabernet, Johannisburg Riesling, or Gewurztraminer. Use your favorite firm, white fish fillets in this recipe. Canned diced tomatoes can be used in place of chopping fresh tomatoes.
Provided by Plain ole Bob
Time 1h10m
Yield 6
Number Of Ingredients 21
Steps:
- Mix together oregano, salt, white pepper, black pepper, cayenne pepper, thyme, and basil in a small bowl; set aside.
- Melt butter in a large Dutch oven over medium heat; stir in tomato, onion, celery, green bell pepper, and garlic. Cook and stir until the onion is translucent, about 5 minutes.
- Stir in chicken stock, tomato sauce, sugar, hot pepper sauce, and bay leaves. Reduce heat to low and bring sauce to a simmer. Stir in seasoning mix and simmer until the flavors have blended, about 20 minutes.
- Gently stir in rock shrimp, bay scallops, and haddock; bring sauce back to a simmer and cook until the shellfish and fish are opaque, about 20 more minutes. Remove bay leaves to serve.
Nutrition Facts : Calories 328.2 calories, Carbohydrate 11.8 g, Cholesterol 224.1 mg, Fat 10 g, Fiber 2.1 g, Protein 47.2 g, SaturatedFat 5.2 g, Sodium 1018.8 mg, Sugar 4.8 g
SEARED CATFISH CREOLE
Steps:
- Pat the catfish dry, and spread a layer of mustard over the surface. Place the cracked pepper onto a plate, and press the coated catfish into the pepper so it is well covered.
- Heat the olive oil and butter in a large skillet over medium-high heat. Fry the catfish for 3 to 5 minutes on each side, or until fish flakes with a fork.
Nutrition Facts : Calories 330.9 calories, Carbohydrate 2.9 g, Cholesterol 100.2 mg, Fat 23.9 g, Fiber 1.4 g, Protein 25.9 g, SaturatedFat 7 g, Sodium 326 mg, Sugar 0.2 g
FISH CREOLE STYLE
I simply love things made in the oven and this is no exception. I enjoy this with brown rice, fresh green beans and fresh sliced peaches when I have them.
Provided by Annacia
Categories Halibut
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to temperature 350°F
- Rinse fish, pat dry with towel and arrange in baking dish.
- Pour lemon juice over fish. Arrange vegetables around fish and sprinkle with pepper and hot red pepper sauce.
- Cover and bake 20-30 minutes or until fish flakes easily with a fork.
Nutrition Facts : Calories 130.8, Fat 1.8, SaturatedFat 0.4, Cholesterol 55.6, Sodium 83.1, Carbohydrate 6.5, Fiber 1.7, Sugar 3.5, Protein 22.1
BAKED FISH CREOLE
One of my Mom's recipes. She got years ago from the Ontario milk board. My dad loves to fish and they often use pickerel fillets for the fish. My mom also uses her homemade chili sauce. It is one of the only main dish fish recipes that my kids will eat, it is delicious!
Provided by Jayne
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat the butter or oil in a large saucepan.
- Add the onions and garlic and cook until tender and fragrant, about 4 minutes. Add celery and peppers. Cook for about 3 more minutes. Be careful not to let it brown.
- Stir in the flour and cook 3 minutes longer.
- Add the milk and let it come to a boil. Season it with the salt and pepper and Tabasco sauce. Add the chili sauce. Taste and adjust the seasonings.
- Place rice in bottom of a buttered 9 x 13 inch baking dish. Arrange the fish fillets on top of the rice in a single layer. Place sliced tomatoes evenly over the fish and then pour the sauce over the top.
- Bake at 400°F for 2o minutes or until the fish is just cooked.
Nutrition Facts : Calories 922, Fat 18.2, SaturatedFat 10.6, Cholesterol 109.9, Sodium 1314, Carbohydrate 141.7, Fiber 6.4, Sugar 7.5, Protein 42.6
BASIC CREOLE SAUCE
I cook a big batch of this sauce and keep in the freezer for when I need to pull together a quick dinner party or supper for my family. Just reheat and add a combination of shrimp, sausage, or chicken and serve over hot rice. Add in a combination of the optional ingredients to make it your own. You will have a meal fit for company.
Provided by NancySacTown
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 2h15m
Yield 24
Number Of Ingredients 21
Steps:
- Heat olive oil in a large pot over medium heat. Stir in celery, onion, green bell pepper, carrot, and garlic; cook and stir until the vegetables are tender, about 10 minutes.
- Stir tomatoes with their juice, water, chicken bouillon cubes, and bay leaves into the vegetable mixture.
- Stir in red pepper flakes, smoked paprika, saffron, oregano, basil, thyme, orange zest, clam juice, and white wine.
- Bring the sauce to a boil, reduce heat to low, and simmer until the flavors have blended, at least 1 hour. Season to taste with salt and black pepper.
- Allow the sauce to cool completely.
- To store, pour into pint glass canning jars, cover with lids and rings, and place into freezer. Sauce can be frozen up to 3 months before using.
Nutrition Facts : Calories 48.8 calories, Carbohydrate 6.9 g, Cholesterol 0.3 mg, Fat 1.5 g, Fiber 1.8 g, Protein 1.2 g, SaturatedFat 0.2 g, Sodium 229.2 mg, Sugar 3.4 g
SALT COD FISH - CREOLE STYLE
Salt fish/cod fish is widely used throughout the Caribbean. This is a popular dish. From Caribbean Cooking for Pleasure, by Mary Slater
Provided by jenny butt
Categories Savory Pies
Time 8h35m
Yield 1 dish, 4 serving(s)
Number Of Ingredients 10
Steps:
- TO PREPARE SALT FISH: soak salt fish overnight in cold water, drain. Put into a saucepan, covered with fresh cold water, bring to the boil & simmer for about 15 minutes.
- Fry the onion, tomatoes & pepper in heated lard or bacon fat.
- Add the fish & mix thoroughly.
- Season to taste.
- Arrange the yam or potato slices to cover the bottom and sides of a greased ovenproof dish.
- Pile in the fish mixture.
- Dot with butter & milk.
- Sprinkle with parsley & bake in a moderately hot oven for 20 minutes (375° Gas Mark 5).
Nutrition Facts : Calories 332.7, Fat 25.5, SaturatedFat 16, Cholesterol 69.5, Sodium 202.6, Carbohydrate 24.1, Fiber 3.7, Sugar 3.4, Protein 4.1
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