Changed this a bit, very good outcome. First off, if you don't 'love' fishiness in your whole recipe, fry your fish separately. I rubbed my fish with oil then garlic powder, salt and old bay seasoning and fried a few minutes per side on my cast iron griddle. For the tomato part I chopped up 2 cups fresh tomatoes, frying them lightly in a saucepan, added the seasonings mentioned ( a little more generous on the garlic and oregano doesn't hurt). I couldn't taste a bite with the amount of hot sauce either, so tweak that at the end if needed. I let the tomatoes simmer on low with a cover for 10 min then mashed them in the pan with a potato masher, and added some chopped olives. I served the fish over rice, with the sauce over the top. This tasted very Mediterranean to me, have no idea if it's authentic creole or not. But I really enjoyed this, and that's coming from someone who can't eat fish very well unless its deep fried. A simple, fast, tasty keeper!
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Changed this a bit, very good outcome. First off, if you don't 'love' fishiness in your whole...