Creole Fish Fillets Recipe

Serves/Makes: 2 or 3


  • 1 1/4 pounds (567 g) any white fish fillets, into 3/4-inch (2-cm) cubes
  • 2 tablespoons (30 mL) butter
  • 1 sweet green pepper, into strips
  • 2 onions, chopped
  • 1 garlic clove, minced
  • 1/2 cup (125 mL) freshly minced mushrooms
  • 1 (14-ounce / 398-mL) can tomatoes, broken-up
  • 2 tablespoons (30 mL) tomato paste
  • 1 bay leaf
  • 1 small hot pepper or
    a few drops Tabasco sauce
  • 2 tablespoons (30 mL) lemon juice
  • Salt, to taste
  • 2 tablespoons (30 mL) freshly chopped parsley
How to cook Creole Fish Fillets:
  • Into a fry pan, melt butter; often together green pepper strips, chopped onion, minced garlic and minced mushrooms.
  • Mix in broken-up tomatoes, tomato paste, bay leaf, hot pepper or Tabasco sauce and lemon juice.
  • Season with salt; bring to a boil.
  • Lower heat; simmer slowly, uncovered, for 30 minutes.
  • Mix in fish fillet cubes; cover.
  • Simmer for 10 minutes more, over low heat.
  • Serve, really hot, sprinkled with chopped parsley.

This recipe for Creole Fish Fillets serves/makes: 2 or 3

The Creole Fish Fillets recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.

Main Ingredient: Various Fish (more Various Fish recipes)
Preparation Method: Poached/Simmered (more Poached/Simmered recipes)
Cuisine: Creole (more Creole recipes)

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