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Baked Fish Creole

Baked Fish Creole

  • Prep

    15 m
  • Cook

    35 m
  • Ready In

    50 m
Wilma Scott

Wilma Scott

A meal in itself when served with a green salad.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • 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

  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.
  6. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Dan
28

Dan

1/26/2005

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.

Emily Bridges
19

Emily Bridges

12/23/2003

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!

SAYREMR
15

SAYREMR

12/23/2003

Tastes Wonderful!

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