Redfish Still Life
Giclee Print
Ong, Diana
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La Belle Cuisine -
More Fish Recipes
Fine Cuisine with Art Infusion
"To cook is to
create. And to create well...
is an act of integrity, and faith."
Redfish Creole
 
"The Creole Cafe steamed with
onion vapour, garlic mists tomato
fogs
and green-pepper sprays. I cooked and sweated among the
cloying
odours and loved being there. Finally I had the authority
I had
always longed for."
~ Maya Angelou, in "Gather Together in My Name"
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Belle Creole at New Orleans
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The following recipe is not entirely new to these
pages. Some time ago,
we
decided to remove it for whatever reason. Perhaps
something like,
"Everyone already knows how to make Redfish Creole. Or
anything
Creole, for that matter. Just make a good Creole Sauce..."
It occurs to us that this kind of thinking is probably very shortsighted.
Chances
are that most folds would like to make a good Creole Sauce,
but not everyone
knows how. So. We shall begin with the following
recipe and go from there...
Redfish Creole
Bon Appetit October 1980
6 tablespoons (3/4 stick) butter
1 cup thinly sliced onion
3 cups chopped green pepper
3 cups chopped celery
1 teaspoon minced fresh garlic
Salt and freshly ground pepper
2 cups peeled and seeded chopped tomatoes
1/4 cup chopped fresh parsley
2 tablespoons capers, drained
Hot pepper sauce
1 3/4 pounds redfish fillets,
cut into serving pieces
Melt butter in large skillet over medium
heat. Add onion and sauté until wilted. Add the green pepper, celery, garlic,
salt and pepper and sauté
briefly. Blend in tomato, parsley, capers and hot
pepper sauce to taste.
Cover and cook 15 minutes. Uncover and cook 5
minutes.
Preheat oven to 450 degrees F. Butter large baking
dish. Arrange fillets
in
dish and cover with sauce. Bake until fish flakes
when fork-tested,
about
15 minutes. Serves 4 to 6.
As a lagniappe, if you will, we offer you a rerun of a delicious New
Orleans restaurant Creole Sauce. In case it looks familiar to you,
chances
are you
have
seen it accompanying
Mr. B's Louisiana Crab Cakes.
Creole Sauce
Mr. B's Bistro - New Orleans
Bon Appetit June 1987
1 tablespoon butter
1/2 cup diced green bell pepper
1/2 cup minced onion
3/4 cup plus 2 tablespoons
chicken stock
2/3 pound tomatoes, peeled, seeded, diced
1/2 cup tomato juice
1 bay leaf
1 teaspoon fresh thyme leaves
1/4 teaspoon (generous) paprika
1 teaspoon cornstarch dissolved
in 1 1/2 tablespoons water
1/4 teaspoon Louisiana hot sauce
1/4 teaspoon (generous)
Creole Seasoning
Salt
Dried red pepper flakes
Melt butter in heavy medium saucepan over medium-low heat. Add bell
pepper and onion and cook until onion is translucent, stirring occasionally, about 10
minutes. Add stock, tomatoes, tomato juice, bay leaf, thyme and paprika. Bring to boil.
Reduce heat and simmer 45 minutes, stirring occa- sionally. Add cornstarch, hot sauce and
Creole Seasoning. Season with salt
and red pepper flakes. Simmer 10 minutes, stirring
frequently. Purée the
sauce in blender. (Can be prepared 1 day ahead and refrigerated. Reheat
over low heat, stirring frequently.) Makes about 1 2/3 cups.
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Archive Recipes:
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Creole
Sautéed
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and Hush Puppies (Commander's Palace)
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(Ralph Brennan)
Shrimp-Stuffed Flounder with Sauce Piquante
Oven-Poached Halibut Provençale
Red Snapper Puttanesca
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