Home Cooks > Recipes > Louisiana Fish Creole
(Yield: 4 servings) 1 pound boneless fish fillets (about 1 inch thick)
1/4 cup Kikkoman Soy Sauce
1 cup chopped onion
1 cup diced celery
1 clove garlic, minced
1/8 teaspoon ground red pepper (cayenne)
1 tablespoon vegetable oil
1 package (10 oz.) frozen cut okra or green peas*, thawed
1 pound fresh tomatoes, coarsely chopped
- Cut fish into 1 x 1-1/2-inch cubes; place in small bowl. Add soy sauce and turn pieces over to coat well; let stand 10 minutes.
- Meanwhile, sauté onion, celery, garlic and red pepper in hot oil in large skillet or Dutch oven until onion is transparent. Stir in okra and tomatoes; bring to boil. Reduce heat; cover and simmer 5 minutes.
- Stir in fish mixture. Bring to boil; cover and simmer 5 to 8 minutes, or until fish flakes easily with fork. Serve immediately. *If using peas, add to tomato mixture with fish.