Fish Creole Recipe

Name: Fish Creole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. fresh or frozen fish fillets; 1/2 c. chopped onion; 1/2 c. chopped green pepper; 1 clove garlic, minced; 1/4 c. margarine; 1 (16 oz.) can tomatoes; 1 Tbsp. dried parsley; 1 Tbsp. instant chicken bouillon granules; 1/4 tsp. hot pepper sauce; 1 Tbsp. cornstarch; 1 Tbsp. cold water; hot cooked rice

Servings: persons

1 lb. fresh or frozen fish fillets
1/2 c. chopped onion
1/2 c. chopped green pepper
1 clove garlic, minced
1/4 c. margarine
1 (16 oz.) can tomatoes
1 Tbsp. dried parsley
1 Tbsp. instant chicken bouillon granules
1/4 tsp. hot pepper sauce
1 Tbsp. cornstarch
1 Tbsp. cold water
hot cooked rice

1
In skillet cook onion, green pepper and garlic in margarine until tender.
2
Add undrained tomatoes (cut up), parsley flakes, bouillon granules and hot pepper sauce.
3
Simmer, covered, for 10 minutes.
4
Blend together cornstarch and water.
5
Stir into tomato mixture.
6
Cook and stir until thickened and bubbly.
7
Cut fish into 1-inch pieces.
8
Add to tomato mixture, stirring to coat.
9
Return to boiling.
10
Reduce heat.
11
Simmer, covered, for 5 to 7 minutes. Serve fish mixture over rice.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 lb. fresh or frozen fish fillets, 1/2 c. chopped onion, 1/2 c. chopped green pepper, 1 clove garlic, minced, and more.

Yes, Fish Creole falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fish Creole

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