Wolf's Blog



All right, here we go. A new location and a new way of posting this blog. But I feel the power, why? Because it's FISH FRYYYYYYYYYYYYYYYYYYYYY FRIDAY!

Shall we get right to the recipe? OK, we shall.

This is an ole' southern recipe I picked up while boar hunting in the south.

It is called simply "Baked Fish Creole".

Let's make it!


  • 3 cups water
  • 1 1/2 cups uncooked white rice
  • 1/4 cup butter
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 2 stalks celery, chopped
  • 1 green bell pepper, chopped
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon hot pepper sauce
  • 1/2 cup chili sauce
  • 1 pound cod fillets
  • 2 tomatoes, sliced


  1. Preheat oven to 400 degrees. Lightly butter a 9x13 inch baking dish. In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
  2. In a Dutch oven, melt the butter over medium heat. Add the onions and garlic. Cook until tender about 4 minutes. Add the celery and pepper. Cook for 3 minutes. Do not brown add the flour and stir well. Cook for 3 minutes.
  3. Stir in the milk and bring just to a boil. Season with salt, pepper and hot sauce. Stir in the chili sauce. Taste and adjust seasoning.
  4. Place rice into the bottom of the prepared pan. Arrange the fish fillets over the rice in a single layer. Place the sliced tomatoes over the fish and pour the sauce over the top.
  5. Bake for 20 minutes or until fish is just cooked and flakes easily with a fork.
There you go. Enjoy.

Now don't forget, if you have a recipe that everyone should try get it to me. All recipes can be sent by e-mails, letter, or dropped off her at the studios in Eagle River. If I use you recipe on this blog you will recieve a FREE fish fry to a local restaurant.

E-mail: wolf@wrjo.com.
Snail Mail: P.O. Box 309 Eagle River, WI 54521
Drop Off: 909 North Railroad (Hwy 45) Eagle River, WI

Have a great weekend.



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Topics : Hospitality_Recreation
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Locations : Wisconsin

03/11/2011 10:29AM
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