If you are tired of fried fish and fish with a lemon butter sauce, maybe it’s time to make a delicious creole sauce and use it to cook your fish. We made this simple half-hour meal using cod because that’s what looked good in our market, but it would work well with any white fish and pretty well with oilier fish as well. And we loved it!
This recipe is adapted from the book Turn Up the Flavor.
The original recipe suggested some red bell peppers, but if you have a few more interesting peppers around you can toss those in too. We found some sweet yellow peppers and a poblano pepper we’d picked recently from our now frost-ridden pepper patch. You could toss in a jalapeno or two, depending on how much heat your diners prefer.
- 1 red bell pepper, diced
- 2 “other” peppers, depending on what you have available
- 1 Tb olive oil
- 1 diced onion
- 2 celery stalks, chopped
- 3 large garlic cloves, minced
- 2 cups tomato juice
- 1 Tb Sriracha or other hot sauce
- 2 tsp Worcestershire sauce
- 1 lb cod filets, or other white fish
- 2 scallions, chopped diagonally
- Brown rice
|Heat oil in a large pan and add the peppers, onion, and celery. Saute until softened, and add the garlic. Cook 30 seconds.|
|Add the tomato juice and then the Sriracha and Worcestershire. Simmer about 4 minutes.|
|Add the filets and nestle them among the vegetables.|
|Cook covered until the fish is opaque, about 8 minutes.|
|Spoon into serving bowl and decorate with chopped scallions.|
|Serve with brown rice.|