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Results 41 - 50 of 77 for fish creole
Cut fish into bite-sized pieces, discarding skin ... heat through. Serve over steamed rice, garnished with chopped parsley. Makes 4-6 servings.
42. SHRIMP CREOLE
Melt butter in Dutch oven; ... tomatoes, tomato paste, fish stock, chili sauce and seasonings. ... curl. Add to Creole base and heat 5 minutes. Serve over cooked rice.
Heat fish brown sauce in a 2 ... medium bowl. Slowly whisk in stock. Heat to boiling, stirring constantly. Simmer 45 minutes. Season to taste.
Prepare the creole sauce by sauteing the celery, ... the foil. Place fish in pan. Pour 2 tablespoons ... Garnish with mushroom caps, if desired.
Make roux: Combine flour and ... very hot. Rinse fish fillets in cool water and ... add to hot Creole sauce. Cover. Microwave on high ... cooked rice. Serves 4.
46. COD CREOLE
In large skillet, over medium ... minutes. Meanwhile let fish stand at room temperature to ... easily with fork. Serve over rice. Makes 4 servings.
47. HADDOCK CREOLE
Melt butter in skillet. Add ... 10 minutes. Add fish fillets. Cover pan and simmer ... with a fork. Remove to platter, cover with sauce. Serves 4.
48. SEAFOOD CREOLE
Prepare roux by melting butter ... except rice. Cook and simmer for 10 minutes. Remove bay leaves and serve creole with hot rice. Makes 6 servings.
49. SEAFOOD CREOLE
Prepare roux by heating oil or butter in large skillet and blending in flour over medium heat. Stir constantly until brown being careful ...
50. SEAFOOD CREOLE
Prepare Roux by melting butter ... except rice. Cook and simmer for 10 minutes. Remove bay leaves and serve creole with hot rice. Makes 6 servings.
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