Thursday, March 28, 2019

Fish Creole

Firm white fish and shrimp, lightly seasoned and pan seared, and finished in a tomato based Creole sauce.
Firm white fish and shrimp, lightly seasoned and pan seared, and finished in a tomato based Creole sauce.

Fish Creole

We are very blessed here on the Gulf Coast to have access to a wide variety of fresh fish, that frankly most of us grew up practically weaned on - flounder, speckled trout, grouper, snapper, redfish, mullet, and of course, let's not forget Mississippi farmed catfish. Yep, we're pretty spoiled and fish makes a regular appearance on the menu for us here. I love it pretty much any way that you can fix it really - grilled, smoked, blackened, broiled - it's all good, though fried and baked are the two most common ways that many of us prepare it.

Lightly breaded and shallow pan fried is far less messy than deep frying, which is outstanding, but can leave that fried aroma in the atmosphere for what seems like forever. I tend to pan fry more often because of that, but when I do a fairly big fish fry, it's deep fry all the way. I just take the fryer outside!

A good sauce is another way you can totally transform a nicely seasoned and pan seared piece of fish, and a Creole sauce is a common one for a lot of different proteins here in the Deep South. From good old spaghetti, to meatballs, meatloaf, coubion and basic sauces, I use it a lot, so I tend to put some up in the freezer when summer tomatoes are in. It's perfect for fish.

Any good, firm, mild tasting fish would be great in a Fish Creole, but always use a quality, American wild-caught or responsibly farmed source of fish. Good choices would include halibut, haddock,  redfish, snapper, catfish, grouper, trout, cod, catfish or tilapia.

Here's how to make it.

Peel and devein shrimp if needed. Heat 1/2 tablespoon of the oil in a large non-stick skillet over medium high. Lightly season shrimp and fish with salt, pepper, Old Bay and Creole or Cajun seasoning; set aside. Add shrimp to skillet and stir fry just until lightly pink, slightly undercooked. Remove and set aside. Add another 1/2 tablespoon of the oil to the skillet and add fish, searing on both sides until lightly browned, about 2 minutes per side; remove and set aside with the shrimp. Heat remaining oil and add vegetables, cooking until tender, about 4 minutes, stirring constantly.


Sprinkle in flour, cook and stir for 1 minute. Add stock, tomatoes, capers (if using), parsley, herb seasoning and bay leaf. Squeeze in the juice from one lemon wedge, bring to a boil. Add the fish, top with the shrimp, spoon some of the pan sauce over the top of the fish, cover, reduce heat and simmer for about 5 to 7 minutes, or until fish is cooked though and opaque in the center. Taste sauce and adjust seasonings.


Add hot sauce or dried pepper flakes and serve with hot rice with lemon wedges and a side salad or green vegetable.

My plate, served with a side of skillet asparagus and some of the Creole sauce spooned over the rice.
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Yum

Recipe: Fish Creole

©From the Kitchen of Deep South Dish
Prep time: 15 min
Cook time: 07 min

Total time: 22 min
Yield: About 4 to 6 servings

Ingredients
  • 1-1/2 tablespoons cooking oil, divided
  • 1 cup peeled and deveined (31-35 count) large, raw shrimp
  • 1-1/2 pounds (about 4 fillets) firm, mild tasting thick fish fillets (see Cook's Notes)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly cracked black pepper
  • 1/4 to 1/2 teaspoon each Old Bay seasoning and Creole or Cajun seasoning (like Slap Ya Mama), or to taste
  • 1/2 cup chopped onion
  • 1/4 cup chopped bell pepper
  • 1/8 cup chopped celery
  • 2 teaspoons minced garlic
  • 1 tablespoon chopped jalapeno
  • 1 tablespoon all-purpose flour
  • 1/2 cup seafood stock, chicken broth, white wine or water
  • 1 (15 ounce) can diced tomatoes, undrained
  • 1 tablespoon capers, optional
  • 1 tablespoon dried parsley
  • 1 teaspoon Herbes de Provence or Italian seasoning
  • 1 bay leaf
  • Lemon wedges
  • Couple dashes of hot sauce or dried red pepper flakes, optional, to taste
  • Hot, cooked rice
Instructions

Heat 1/2 tablespoon of the oil in a large non-stick skillet over medium high. Lightly season shrimp and fish with salt, pepper, Old Bay and Creole or Cajun seasoning; set aside. Add shrimp to skillet and stir fry just until lightly pink, slightly undercooked. Remove and set aside. Add another 1/2 tablespoon of the oil to the skillet and add fish, searing on both sides until lightly browned, about 2 minutes per side; remove and set aside with the shrimp. Heat remaining oil and add vegetables, cooking until tender, about 4 minutes, stirring constantly. Sprinkle in flour, cook and stir for 1 minute.

Add stock, tomatoes, capers (if using), parsley, herb seasoning and bay leaf. Squeeze in the juice from one lemon wedge, bring to a boil. Add the fish, top with the shrimp, spoon some of the pan sauce over the top of the fish, cover, reduce heat and simmer for about 5 to 7 minutes, or until fish is cooked though and opaque in the center. Taste sauce and adjust seasonings; add hot sauce or dried pepper flakes and serve with or spooned over hot rice with lemon wedges and a side salad or green vegetable.

Cook's Notes: Use a quality, wild-caught or responsibly farmed source of fish. Good choices would include halibut, haddock, redfish, snapper, catfish, grouper, trout, cod, catfish or tilapia are all good for this recipe. Herbes de Provence contents will vary by brand. I use McCormick brand which is a mixture of rosemary, marjoram, thyme, savory and lavender. Of course, substitute a mixture of fresh herbs, if you have them!

Source: http://deepsouthdish.com

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Posted by on March 28, 2019

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8 comments:

  1. Believe it or not I have all of the ingredients but the jalapeno pepper. haha We were looking for a recipe to try on Ocean Perch fillets for Saturday. My wife seems to really like the possibility of this one. Will let you know how it turns out.

    ReplyDelete
    Replies
    1. This was delicious. We had to adjust the cooking time as Ocean Perch are not quite as thick as your recipe used. KEEPER!

      Delete
  2. Looks delicious Mary and I envy those of you who live along the gulf coast and can get all that fish - we always stock up when there.

    ReplyDelete
    Replies
    1. Big Dude; the solution for you is to just visit more. haha For us the Panhandle of Fla is the place to live if you have chosen Fla as your destination. We are 50 min from the Gulf at Panacea and make very regular tips to fish, eat or buy our seafood. Come back soon!!!

      Delete
  3. I was going to print this recipe out and save it for later, but the PRINT THIS link is broken. Much sadness!

    Love you and thanks so much for sharing your skills with us.

    ReplyDelete
    Replies
    1. Oops! Sorry about that. I do all of my coding manually & I forgot to paste in the link! It's fixed now. Thanks for letting me know!

      Delete

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