Prep 10 mins
Cook 30 mins
This recipe has the trinity in it that is what makes it creole cooking. After reading Derf's review, I set out to find what other Creole recipes used for spices. I found most used garlic and either chili powder, red pepper or Tabasco sauce. So you might want to add 2 cloves of garlic and one of the other pepper spices to put a kick into this recipe. Let me know which pepper and how much you use.
- 1⁄2 cup chopped onion
- 3⁄4 cup chopped celery
- 1⁄2 cup chopped green bell pepper
- 1 (14 1/2 ounce) can stewed tomatoes, coarsely chopped and undrained
- 1⁄2 teaspoon instant minced garlic
- 1 tablespoon brown Sugar Twin
- 16 ounces white fish fillets, cut into 16 pieces
- 2 cups hot cooked rice
- In a large skillet sprayed with butter-flavored cooking spray, saute onion, celery, and green pepper for 10 minutes or until tender.
- Stir in undrained stewed tomatoes, garlic and brown Sugar Twin.
- Add fish and mix gently to combine.
- Lower heat, cover and simmer for 20 minutes, stirring occasionally.
- For each serving, place 1/2 cup rice on a plate and spoon about 1 full cup fish mixture over top.
This was really great and so easy! I used tilapia for the fish and served over brown rice. Rich and flavorful - loved it - thanks for sharing the recipe! Made for ZWT9, The Apron String Travelers
This soup was a wonderful starter for my Cajun/Creole supper that I served for ZWT9. Every bite of this soup was heaven. I loved the sweetness from the brown sugar. I used flounder and it was perfect for this light fish creole.
Easy tasty recipe. I used a basa filet and this sauce was just what was needed for a flavor boost. A difinite do again recipe. I added 1/2 tsp chili flakes