Here’s the Rockfish Creole recipe we cooked tonight, with some Seward black rockfish we saved from last summer. Should work with any firm white fish … but might be the best Rockfish recipe we’ve tried yet!
Ingredients:
One pound (or more) Rockfish fillet (or halibut, redfish, striped bass or other firm white fish)
Stick of butter
Half a white onion
3 tablespoons minced garlic
One chopped yellow bell pepper
Quarter cup chopped celery
3-5 minced jalapenos (we used serranos)
One 15 ounce can diced tomatoes
One 15 ounce can tomato sauce
A dozen green olives (garlic or pimento stuffed) sliced thin
Tony Chachere’s Cajun seasoning
White rice
Directions:
In large pan with two handles, melt the butter and saute garlic and onion.
Add celery, peppers and jalapenos and continue saute.
Add tomatoes and tomato sauce, season with Tony’s seasoning, turn low and simmer 30 minutes.
In meantime, remove skin from fillets of fish and cut into good sized chunks (need to hold together while cooking). Season well with Tony’s.
Gently lower fish chunks into sauce and completely immerse.
Continue to simmer on low heat another 30 minutes. Using handles, gently shake pan every few minutes. Want to mix sauce but not break up fish.
Serve chunks of fish and hearty portion sauce over bowl of white rice.
Sourdough bread goes great on the side.
Enjoy!
