Baked Fish Creole

Baked Fish Creole

21

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

Ingredients

50 m {{adjustedServings}} servings 595 cals
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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 595 kcal
  • 30%
  • Fat:
  • 15.5 g
  • 24%
  • Carbs:
  • 79.6g
  • 26%
  • Protein:
  • 32.3 g
  • 65%
  • Cholesterol:
  • 81 mg
  • 27%
  • Sodium:
  • 823 mg
  • 33%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews

21
  1. 32 Ratings

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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...

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 ...

Tastes Wonderful!