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1
To make the Creole Sauce: Heat the olive oil in a saucepan; add the onions, peppers and celery and cook unti tender, about five minutes.
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2
Add next seven ingredients; cook for about ten minutes.
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3
Add the tomatoes and seasonings; simmer about 30 minutes or until thick.
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4
Set aside.
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5
To make the Hollandaise sauce: Place the first three ingredients in the top of a double boiler over hot water and whisk until thick and creamy, taking care that the eggs don't curdle.
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6
Add the butter a little at a time while still whisking.
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7
If the sauce is too thick, thin with warm water.
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8
Season to taste and keep warm over hot water until needed.
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9
For the vegetable garnish: Boil the vegetables in salted water until crisp-tender, about six minutes; drain well.
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10
Heat the butter in a skillet over medium heat, add the vegetables and saute for a minute or so; sprinkle with next four ingredients and continue cooking for an additional three minutes.
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11
For the fish: preheat the oven to 400F.
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12
Place about 3 cups of Creole sauce in the bottom of a large casserole dish or skillet.
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13
Place the fish fillets on top of the sauce; place equal amounts of shrimp on each fillet and top with remaining sauce.
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14
Cover and bake about 15 minutes or until the fillets begin to flake.
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15
Divide the fish/shrimp onto six plates and top with 5 tablespoons of Hollandaise sauce, sprinkle with minced parsley and garnish with vegetables.
