Best Fish Creole Style Recipes

SALT COD FISH - CREOLE STYLE

Salt Cod Fish - Creole Style image

Salt fish/cod fish is widely used throughout the Caribbean. This is a popular dish. From Caribbean Cooking for Pleasure, by Mary Slater

Provided by jenny butt

Categories Savory Pies

Time 8h35m

Yield 1 dish, 4 serving(s)

Number Of Ingredients 10

Ingredients

1 small onion, sliced
2 tomatoes, peeled & quartered
1 green pepper, de seeded & chopped
2 ounces butter or 2 ounces bacon fat
8 ounces cooked salt fish, flaked
salt & pepper
8 ounces cooked yams or 8 ounces english potatoes, sliced
2 ounces butter
1/2 pint milk (U.S 1 1/4 cups)
2 teaspoons parsley

Steps:

TO PREPARE SALT FISH: soak salt fish overnight in cold water, drain. Put into a saucepan, covered with fresh cold water, bring to the boil & simmer for about 15 minutes.
Fry the onion, tomatoes & pepper in heated lard or bacon fat.
Add the fish & mix thoroughly.
Season to taste.
Arrange the yam or potato slices to cover the bottom and sides of a greased ovenproof dish.
Pile in the fish mixture.
Dot with butter & milk.
Sprinkle with parsley & bake in a moderately hot oven for 20 minutes (375° Gas Mark 5).

Nutrition Facts : Calories 332.7, Fat 25.5, SaturatedFat 16, Cholesterol 69.5, Sodium 202.6, Carbohydrate 24.1, Fiber 3.7, Sugar 3.4, Protein 4.1

FISH CREOLE STYLE

Fish Creole Style image

I simply love things made in the oven and this is no exception. I enjoy this with brown rice, fresh green beans and fresh sliced peaches when I have them.

Provided by Annacia

Categories Halibut

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 lb halibut or 1 lb other white fish
1/4 cup lemon juice
2 tomatoes
1 cup bell pepper, seeded and chopped
1/3 cup onion
1/4 teaspoon pepper
1/8 teaspoon hot red pepper sauce (to taste)

Steps:

Preheat oven to temperature 350°F
Rinse fish, pat dry with towel and arrange in baking dish.
Pour lemon juice over fish. Arrange vegetables around fish and sprinkle with pepper and hot red pepper sauce.
Cover and bake 20-30 minutes or until fish flakes easily with a fork.

Nutrition Facts : Calories 130.8, Fat 1.8, SaturatedFat 0.4, Cholesterol 55.6, Sodium 83.1, Carbohydrate 6.5, Fiber 1.7, Sugar 3.5, Protein 22.1

NEW ORLEANS STYLE BARRAMUNDI FISH CAKES WITH CREOLE REMOULADE

New Orleans Style Barramundi Fish Cakes with Creole Remoulade image

Categories Cocktail Party Fish Easter Mother's Day New Year's Eve Spring Summer Appetizer Potluck Father's Day Kid-Friendly Sauté

Number Of Ingredients 21

Ingredients

1/2 cup mayonnaise
2 tablespoons Creole mustard (substitute stone ground dijon if unavailable)
2 teaspoons hot sauce (Suggested: Crystal or Tabasco)
1 1/2 teaspoons Worcestershire sauce
2 teaspoons prepared horseradish
1 tablespoon ketchup
1/8 teaspoon garlic powder
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper (use less if sensitive to heat)
1/2 cup mayonnaise
1 large egg
1 tablespoon Creole mustard (substitute stone ground dijon if unavailable)
1 tablespoon Worcestershire sauce
2 teaspoons Cajun or Creole seasoning
1 teaspoon hot sauce (Suggested: Crystal or Tabasco)
1/2 small red, yellow or orange bell pepper, finely chopped
2 scallions, finely chopped
20 saltine crackers, finely crushed
1 pound cooked barramundi, flaked apart
1 tablespoon olive oil
4 tablespoons butter

Steps:

To make the remoulade, whisk together the mayonnaise, Creole mustard, hot sauce, Worcestershire, horseradish, ketchup, garlic powder, paprika, cayenne pepper and lemon juice in a small bowl. Taste and adjust seasoning as needed. Cover and refrigerate until ready to serve.
To make the barramundi cakes, whisk together the mayonnaise, egg, Creole mustard, Worcestershire sauce, hot sauce, Cajun seasoning, bell pepper and scallions in a large bowl. Add the crushed saltine crackers and flaked barramundi, then gently mix until combined. Form the mixture into about 20 small patties and set aside.
Preheat the oven to 325 degrees. Heat the olive oil and butter in a large saute pan over medium high heat. Saute the barramundi cakes in batches, being sure not to overcrowd the pan. Cook until golden brown on one side, flip, and cook until golden on the other side. Remove the cakes to a rack or paper towels to drain, then transfer to a baking sheet and place in the oven to keep warm. Repeat until all of the cakes.
Arrange the barramundi cakes on a platter and serve with Creole remoulade and lemon wedges on the side. Serve hot.

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