Stir-Fried Fish Creole

This saucy fish and rice combo was made famous in New Orleans. Halibut and haddock also are excellent choices for this easy recipe.

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1.0 by 4 people

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  • Makes: 4 servings
  • Prep: 35 mins

Stir-Fried Fish Creole

Reviews (0)

1.0 by 4 people

Rate This!

Directions

  1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut fish into 1-inch pieces; set aside.
  2. In a large skillet cook onion, celery, green pepper, and garlic in margarine or butter until tender but not brown.
  3. Add undrained tomatoes, water, tomato paste, parsley, bouillon granules, chili powder, Worcestershire sauce, and hot pepper sauce. Bring mixture to boiling; reduce heat. Simmer, uncovered, for 5 minutes.
  4. Add fish and okra to tomato mixture, stirring gently to mix. Return mixture to boiling; reduce heat. Cover and simmer for 5 minutes or until fish flakes easily with a fork. Serve over hot cooked rice. Garnish with lemon wedges, if desired. Makes 4 servings.
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Nutrition Facts (Stir-Fried Fish Creole)

  • Per serving:
  • 311 kcal ,
  • 9 g fat
  • (2 g sat. fat ,
  • 45 mg chol. ,
  • 569 mg sodium ,
  • 31 g carb. ,
  • 26 g pro.
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Reviews (1)

4 Ratings
1761 Days Ago
I planned to make this for dinner tonight. I bought all the ingredients in the ingredient list, then I looked at the directions: they call for items not in the ingredient list! Garlic, okra, tomato paste bouillon, chili powder, Worcestershire sauce, and hot pepper sauce. Did anyone test this recipe?!

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