Fish Creole

Name: Fish Creole
Yield: Yield: 6 Servings.
Cuisine: United States
Ingredients: 1¾ pounds skinless, boneless fish fillets, such as weakfish, grouper, sea bass, cod, red snapper, or hake; 1 onion, quartered and thinly sliced (about 1 cup); ¼ cup finely chopped parsley; Tabasco sauce to taste; 6 tablespoons butter; 2 tablespoons capers; 3 cups chopped sweet green and red peppers; Salt to taste, if desired; 2 cups imported peeled tomatoes, preferably with tomato paste and basil; Freshly ground pepper; 1 teaspoon chopped garlic

Preparation info

Yield:
6
Servings.

Difficulty
Medium

Appears in

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

About

Ingredients

1¾ pounds skinless, boneless fish fillets, such as weakfish, grouper, sea bass, cod, red snapper, or hake
6 <

Americas
United States
Dinner
Pescatarian
Gluten-free

Method

Preheat the oven to 450 degrees.
Cut the fish into 6 individual serving pieces and set aside.
Melt 3 tablespoons butter in a saucepan and add the