Beer makes batters better, meat more tender, and sauces more flavorful.
Louisiana Fish Creole
- add review
- #35150
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 pound boneless fish fillets (about 1 inch thick)
1/4 cup soy sauce
1 cup chopped onion
1 cup diced celery
1 clove garlic, minced
1/8 teaspoon ground red cayenne pepper
1 tablespoon vegetable oil
1 package (10 ounce size) frozen cut okra or green peas*, thawed
1 pound fresh tomatoes, coarsely chopped
directions
Cut fish into 1 x 1-1/2-inch cubes; place in small bowl. Add soy sauce and turn pieces over to coat well; let stand 10 minutes.
Meanwhile, saute onion, celery, garlic and red pepper in hot oil in large skillet or Dutch oven until onion is transparent. Stir in okra and tomatoes; bring to boil. Reduce heat; cover and simmer 5 minutes.
Stir in fish mixture. Bring to boil; cover and simmer 5 to 8 minutes, or until fish flakes easily with fork. Serve immediately.
* If using peas, add to tomato mixture with fish.
added by
luckytrim
nutrition data
Nutritional data has not been calculated yet.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Love the spinach dip at restaurants like TGIFriday's and the Olive Garden? Make it at home with these easy-to-follow copycat recipes.
see more louisiana recipes
see more fish recipes
reviews & comments