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Craig Claiborne

Fish Creole

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Preparation info
  • Yield:

    6

    Servings.
    • Difficulty

      Medium

Appears in
Craig Claiborne's Southern Cooking
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 <

Method

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

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