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Seafood Creole

1 tablespoon vegetable oil
3 tomato -- peeled, coarsely cho
1 large onion -- chopped
1 green bell pepper -- chopped
1 celery stalk -- chopped
3 garlic clove -- minced
1 1/2 cups water
3/4 cup rice -- uncooked
1 teaspoon ground cumin
1/2 teaspoon dried thyme
1/2 teaspoon Tabasco pepper sauce
1 bay leaf
1 1/2 pounds red snapper fillet -- with skin, cut in 2
1/4 cup fresh parsley -- chopped


In large skillet heat oil; cook tomatoes, onion, green pepper, celery and garlic until crisp-tender. Add water, rice, cumin, thyme, TABASCO sauce and bay leaf. Bring to a boil; reduce heat and simmer covered 10 minutes. Add fish and parsley. Cover; simmer 5 to 10 minutes longer or until liquid is absorbed and fish flakes easily when tested with fork. Remove bay leaf.

Microwave Directions: In 3-quart microwave-safe casserole place oil, onion, green pepper, celery and garlic. Cover loosely with plastic wrap; cook on High 3 to 4 minutes or until vegetables are crisp-tender. Stir in tomatoes, 1 cup water, rice, cumin, thyme, TABASCO sauce and bay leaf. Re-cover; cook on High 20 minutes; stir. Add fish and parsley. Re-cover; cook on High 5 to 7 minutes or until fish flakes easily when tested with fork. Let stand covered 10 minutes before serving. Remove bay leaf.


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