Recipe by Gibson
"A Southwestern twist on a Provencal classic. Serve over Mexican rice."
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extra-virgin olive oil, divided
3 (4 ounce) fillets
ground black pepper
chopped fresh cilantro
chopped yellow onion
Anaheim chile pepper - stemmed, seeded, and chopped
roma (plum) tomatoes, chopped
dry white wine
1 (4 ounce) can
sliced black olives
crushed red pepper flakes
Outstanding! I simplified the ingredients list by eliminating Anaheim chile peppers, cayenne pepper, oregano, red pepper flakes and Worcestershire sauce. Also eliminated salt and reduced oil to 2 tablespoons (just enough to cover the bottom of the baking dish and brush onto the fish). Substituted a can of diced tomatoes for the plum tomatoes. I didn't have Creole Seasoning, so I threw in a combination of Cajun and Chipotle spices, Ancho Chili Powder, and I brushed some Creole Mustard onto the fish. Served with a side of Tri-colored Couscous and asparagus.
This was just ok. I don't know what I did differently from everyone else. The only substitution I made was to use sole instead of tilapia but I don't think that should've been a big factor. Too me, it seemed to have too much flavor: too much salt, too much lime, too much cilantro. And the sauce...that was a lot of sauce and it was watery. Too much sauce. Anyway, it took me a long time to make this and my son hated it. Not worth figuring it out. There are so many other fish recipes that my son loves and take just a small fraction of the time.
I reduced the amount of oil used to lighten it up a bit and cut back on some of the salt as well - delicious and perfectly spicy - wonderful recips and sure to be a future favorite.
I loved this dish, as did hubby. I left out the red pepper and half the cayenne to cut down on the spice, and I left out the wine since I didn't have any and don't like it anyway. I used lemon instead of lime and dried cilantro rather than fresh because that's what I had. Definitely worthy of making again! I served it with "Spanish Rice Original" from this site, which was also a winner. Yum!
This was delicious, but, like other reviewers suggested, DO NOT ADD MORE SALT! There is enough salt in the Creole seasoning already. I think it's more flavorful to use canned tomatoes instead of fresh, but drain them (I forgot). I served it over red Quinoa, which is a nice alternative to rice and does a good job absorbing liquid.
We reall enjoyed this. I cut way back on the olive oil to make this more figure friendly and the fish still had great flavor. The sauce was excellent.
Heavenly fish! All 7 of my kids love it! Not an easy task in my house! It is so easy and delicious! And healthy to boot!
This recipe is awesome!! It appears chic/high class but is really quite simple to make. The first time I prepared it, I found it too salty and a little too spicy. The second around, I eliminated all the salt (the Creole season I use has a good amount in it already) and cut out the cayenne...PERFECTION!!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/3 of a recipe
Servings Per Recipe: 3
Amount Per Serving
Calories from Fat: 261
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