Creole Baked Rockfish

Photo courtesy of Washington Fish & Wildlife

      Even though we did not make it to Alaska this summer, as an unexpected benefit Barb and I brought back many pounds of rockfish fillets from our trip out west to Washington this summer.  We love the meat.  The fish and meat resembles Yellow Eye Rockfish from Alaska as well as Red Snapper from the East Coast, and as such lends itself to a wide variety of recipes.
      We have thoroughly enjoyed this fish in recipes from blackened, tacos, sandwiches, pasties, and now Creole.  We began with over 25 pounds of individual frozen vacuum sealed packs of rockfish and have searched for a variety of recipes by which to enjoy them.  It wasn't a difficult search.  This is one of the world's most enjoyed fish.  This recipe is a bit out of the norm, but with our love for Cajun and Creole cuisine it was an easy fit.  I LOVE Tony Chachere's spices and recipes.  I have used them for years.  The meal is delicious.  Creole being a bit more sauce than Cajun yet this meal thrives on the sauce created by the tomatoes, margarine, white wine, bell pepper, and celery.  Nonetheless, yummy! www.tonychachere.com/-Baked-Red-Snapper-P215.aspx   The only difference is that our fish was already in fillets rather than whole.  Additionally we scaled down the recipe for just the two of us.

INGREDIENTS:

3 pound Red Snapper

2 tablespoon Tony Chacheres Original Creole Seasoning

2 tablespoon Margarine

1 can Tomato Sauce

1 teaspoon Sugar

1 cup Chopped Onions

1/2 cup Bell Pepper

1 Tablespoon Garlic (the website recipe calls for 4 bushels of garlic......lol, typos)

1 cup Chopped Celery

1/4 cup Dry White Wine

Sautéing the sauce

Spread the sauce over the fish before baking

DIRECTIONS:

1: Season fish, inside and out;  place in open baking pan.
2: In a saucepan, combine margarine, tomato sauce, sugar, and vegetables cook over low heat for 30 minutes.
3: Pour wine over red snapper, followed by the sauce.
4: Place in 300 degrees oven cook for 1 hour, (single fillet 45 minutes) basting occasionally.
5: Serve. 

Creole Rockfish w/Garlic Bread

      Serve with white wine and some garlic bread and a salad on the side.  There is still quite a bit of rockfish in the RV freezer and will occupy a spot on our menu about once a week.  

"It's okay to eat fish because they don't have any feelings"

Kurt Cobain

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