Best Creole Perch Recipes

CARIBBEAN STEWED FISH

Caribbean Stewed Fish image

Paleo, gluten free and dairy free mackerel dish that's packed flavours

Provided by Charla

Categories Dinner

Time 1h10m

Number Of Ingredients 24

Ingredients

2 fresh whole fish (clean and scaled (see post)(Snapper, mackerel, cod etc..))
For the homemade seasoning
2 tbsp of thyme
2 tsp himalayan pink salt
2 tsp black pepper
2 tsp garlic powder
1 tsp cinnamon
1 tsp ground coriander
1 tsp ginger
1 tsp paprika
2 tsp coconut sugar
2 tsp homemade fish seasoning (see above)
3 garlic cloves (minced)
1 small onion (sliced)
1 tbsp ginger (grated)
1 cup of tomato sauce
1 cup of bell peppers (mixed)
1 whole scotch bonnet
4 sprigs of thyme
1 tsp parsley
1 tsp himalayan pink salt
1/2 tsp black pepper
4 pimento berries (or 1/2 tsp of allspice)
1 cup of warm water

Steps:

Place the fish on a chopping board and using a chef's knife (or utility knife) slash the fish diagonally with a 3-4cm gap in between each slash. Be careful not to slash too deep into the fish cavity. Repeat this step on the other side.
Generously season each fish with some of the homemade seasoning used 1 tbsp for each fish and be sure to use seasoning in the cavity and slashes too
Wrap and refrigerate the fish overnight or for at least several hours.
Preheat the oven on 180c/350f/gas mark 5
Coat some aluminium foil with melted coconut/olive oil and wrap the fish tightly.
Place on a baking tray and roast for 25 minutes (remove and set aside when done)
As the fish is cooking in the oven, prepare the ingredients ready for the fish to be stewed in the creole sauce.
On low-medium heat, melt 2 tablespoons of oil in a large frying pan, then proceed to saute the onion and garlic until translucent.
Add the bell peppers, grated ginger, stir and cook for 2 minutes.
Then pour in the tomatoe sauce, add the pimento berries, scotch bonnet pink salt, black pepper, sprigs of thyme and parsley before adding 1 cup of water then stir everything together.
Add some more of the homemade seasoning (I added about 2-3 tsp), do a taste test to adjust.
Use an egg spatula to carefully lower each fish into the pan.
Increase the heat to high to bring to the boil before reducing to a simmer. Use a spoon to baste the fish in the liquid.
Cover with the lid and leave to simmer for 25-30 minutes on low heat. Check the liquid levels throughout this time and add 1/4 cup of water or more if required.
Serve accordingly.

Nutrition Facts : Calories 426 kcal, Sugar 7 g, Sodium 2015 mg, Fat 18 g, SaturatedFat 5 g, Carbohydrate 16 g, Fiber 4 g, Protein 48 g, Cholesterol 106 mg, ServingSize 1 serving

LOUISIANA SHRIMP CREOLE II

Louisiana Shrimp Creole II image

Tomatoes and shrimp cooked up with garlic and onions - this Gulf Coast tradition will have you dreaming of the bayou. This recipe can either be a main dish or a side dish. You can make it as hot as you want, just add more chili powder and hot sauce. Serve over hot rice.

Provided by Katrina Berry

Categories Seafood Shellfish Shrimp

Time 45m

Yield 5

Number Of Ingredients 12

Ingredients

½ cup finely diced onion
½ cup chopped green bell pepper
½ cup chopped celery
2 cloves garlic, minced
3 tablespoons butter
2 tablespoons cornstarch
1 (14.5 ounce) can stewed tomatoes
1 (8 ounce) can tomato sauce
1 tablespoon Worcestershire sauce
1 teaspoon chili powder
1 dash hot pepper sauce
1 pound medium shrimp - peeled and deveined

Steps:

In a 2 quart saucepan, melt butter or margarine over medium heat. Add onion, green pepper, celery, and garlic; cook until tender.
Mix in cornstarch. Stir in stewed tomatoes, tomato sauce, Worcestershire sauce, chili powder, and red pepper sauce. Bring to a boil, stirring frequently. Stir in shrimp, and cook for 5 minutes.

Nutrition Facts : Calories 192.8 calories, Carbohydrate 14.3 g, Cholesterol 156.6 mg, Fat 8.1 g, Fiber 2.4 g, Protein 16.8 g, SaturatedFat 4.7 g, Sodium 677.3 mg, Sugar 6.3 g