Baked Fish Creole

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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.

—Dan

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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.

—Michelle

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29 Ratings

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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!

—emi-momof3

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Dec 23, 2003

Tastes Wonderful!

—SAYREMR

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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.

—Cara

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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.

—cookingfool

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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!!

—sammyblot

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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.

—Charlene

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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.

Nutritional Information

Baked Fish Creole

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 595
** Calories from Fat: 140

% Daily Value *
** Total Fat 15.5g 24 %
** Saturated Fat 9.1g 46 %
** Cholesterol 81mg 27 %
** Sodium 823mg 33 %
** Potassium 1030mg 29 %
** Total Carbohydrates 79.6g 26 %
** Dietary Fiber 3.2g 13 %
** Protein 32.3g 65 %
** Sugars 10g
** Vitamin A 29 %
** Vitamin C 88 %
** Calcium 25 %
** Iron 40 %
** Thiamin 53 %
** Niacin 94 %
** Vitamin B6 49 %
** Magnesium 29 %
** Folate 97 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.