Baked Fish Creole Recipe - Allrecipes.com
Baked Fish Creole Recipe
  • READY IN 50 mins

Baked Fish Creole

Recipe by  

"A meal in itself when served with a green salad."

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Ingredients Edit and Save

Original recipe makes 4 to 6 servings Change Servings
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Directions

  1. Preheat oven to 400 degrees F (205 degrees C). Lightly butter a 9x13 inch baking dish. In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
  2. In a Dutch oven, melt the butter over medium heat. Add the onions and garlic. Cook until tender about 4 minutes. Add the celery and pepper. Cook for 3 minutes. Do not brown add the flour and stir well. Cook for 3 minutes.
  3. Stir in the milk and bring just to a boil. Season with salt, pepper and hot sauce. Stir in the chili sauce. Taste and adjust seasoning.
  4. Place rice into the bottom of the prepared pan. Arrange the fish fillets over the rice in a single layer. Place the sliced tomatoes over the fish and pour the sauce over the top.
  5. Bake at 400 degrees F (205 degrees C) for 20 minutes or until fish is just cooked and flakes easily with a fork.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 35 mins
  • READY IN 50 mins
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Reviews More Reviews

Most Helpful Positive Review
Jan 26, 2005

I think the problem with this resipe is in the term "chili sauce." If you make it with the cousin of cocktail sauce as people have been, I imagine it would be terrible. However, if you use more of a chili PASTE or a SAUCE MADE ONLY OF CHILIS, you get a very different result, spicy and delicious. I used a Vietnamese chili and garlic paste/sauce, and it was excellent. NOTE: DECREASE THE AMOUNT OF CHILI PASTE IF YOU WANT TO EAT IT!! A couple of tablespoons is plenty, even for us fire-mouthed southerners.

 
Most Helpful Critical Review
Dec 23, 2003

This recipe was really gross. My husband says he can make anything taste good with hot sauce. Well, I just found the first recipe that he couldn't! We threw it out & had sandwiches.

 
Dec 23, 2003

This was delicious! I tried it on a fluke because I had fish that I needed to use, and I am so glad that I did! This is a regular favorite at my house now. You could use less rice and don’t be surprised if you need to bake it longer. Also, I don't usually keep chili sauce on hand, so I made my own with tomato puree, chili powder, cumin, and a small amount of vegetable oil. Add Creole seasoning for extra flavor! Enjoy!

 
Dec 23, 2003

Tastes Wonderful!

 
Jan 25, 2011

I liked this recipe, but I changed it a lot. I'll give you the details because my photo is currently the one up there. I didnt have hot pepper sauce or chili sauce, so at that point in the recipe I added 1/4 cup tomato paste and about 4 tablespoon creole seasoning. I also used Whiting filets instead of cod and broiled the fish instead of baking, combining all three parts at the end. This is how I would make it again.

 
Dec 23, 2003

well...I never had chili sauce before and I didn't know it was so much like cocktail sauce, which I can't stand. My boyfriend (who does like chili and cocktail sauces) didn't like this too much either. the sauce is really overpowering.

 
Apr 18, 2006

Tried this on my crew and they loved it. Had to make recipe larger and hotter. Used rotel instead of chili sauce and tomatoes. Still very good.

 
Jan 30, 2007

I LOVED this recipe.. i was 'yum yum yum' all the way through ... Although i didnt add hot sauce as were not hot things lovers!! .. and i added chili sauce to taste but would probably add more next time.. and there WILL be a next time!!

 

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Nutrition

  • Calories
  • 595 kcal
  • 30%
  • Carbohydrates
  • 79.6 g
  • 26%
  • Cholesterol
  • 81 mg
  • 27%
  • Fat
  • 15.5 g
  • 24%
  • Fiber
  • 3.2 g
  • 13%
  • Protein
  • 32.3 g
  • 65%
  • Sodium
  • 823 mg
  • 33%

* Percent Daily Values are based on a 2,000 calorie diet.

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