Fish Creole
I asked Steve to plan dinner for Sunday night and he suggested fish and veggies. I thought I would spice it up a little but it came out a little more spicy than I had anticipated:
- 1 lb fresh or fresh, skinless fish
- 1 onion, chopped
- 1 carrot, finely diced
- ½ pepper, chopped
- 1 stalk of celery, diced
- 2 cloves garlic, minced
- 2 Tbs tomato paste
- 1 tsp (or to taste) of creole spice or chili powder
- 1 tsp Worcestershire sauce
- few dashes of hot sauce (optional)
- Thaw the fish, if frozen and pat dry. Cut into 1″ strips.
- Cook the onion, celery, carrot and garlic in 1 Tbs of olive oil. Cook about 5 minutes. Add remaining vegetables and saute another 5 minutes.
- Add ¼ cup water, paste and spices. Bring to a boil, reduce heat and simmer, uncovered, for 5 minutes. Add the fish gently stir to mix. Reduce heat, cover and simmer for 5 minutes, or until fish is done.
We served this with grilled mushrooms as a side dish. Quite good but the creole spice had more kick than I expected and I only used ¾tsp! Would omit for next time and put hot sauce on the table instead.
I mixed the left overs with lentils for my lunch the next day.
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