Baked Fish Creole | James Beard Foundation
James Beard originally called for whole redfish in this recipe, but since the fish, a native of the Gulf of Mexico near the Louisiana coast, has been nearly wiped out by overfishing, we have...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamesbeard.org.
Ingredients
- 4 slices bacon
- 3 tablespoons butter
- 2 large onions, chopped
- 1 clove garlic, chopped
- 3 cups canned or fresh cooked tomatoes, puréed
- 1 bay leaf
- 2 whole cloves
- 1/2 teaspoon fresh or dried thyme
- Salt
- Freshly ground black pepper
- 2 1/2-3 lbs. red snapper or striped bass fillet(s)
- 2 hard-cooked eggs, roughly chopped
- Sliced black olives
More Like This
Baked Fish Creole | Canadian Goodness
dairyfarmersofcanada.ca
Baked Fish with Creole Sauce | MyPlate
myplate-prod.azureedge.us
CREOLE BAKED FISH - Campbells Food Service
campbellsfoodservice.com
Whole Baked Red Snapper | James Beard Foundation
jamesbeard.org
Tomato-Basil Baked Fish Recipe: How to Make It
tasteofhome.com
Broiled Redfish Shrimp Creole - St. Charles Herald Guide
heraldguide.com
Baked Fish in Sweet-and-Sour Sauce Recipe | James Beard Foundation
archive.jamesbeard.org
Easy & Juicy Baked Fish with Mustard & Creole Spice
seafood-portal.com