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
- 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.
- 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.
- 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.
- 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.
- 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.
Snail Mail: P.O. Box 309 Eagle River, WI 54521
Drop Off: 909 North Railroad (Hwy 45) Eagle River, WI
Have a great weekend.