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Creole Fish


  • 3 stalks celery, finely chopped
  • 1/2 green bell pepper, finely chopped
  • 1 large onion, finely chopped
  • 2 teaspoons vegetable oil
  • 1 bay leaf
  • 1 can tomatoes
  • 3 filets grouper or other mild fish

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  1. Creole Sauce: Sauté the vegetables in 2 teaspoons oil until they are transparent and somewhat tender.
  2. Add bay leaf and tomatoes. Season with salt and pepper. Simmer for about 15 to 20 minutes.
  3. Fish: Oil frying pan. Heat pan.
  4. Add fish which has been salted. Cover. Cook for 10 minutes; turn and cook 10 minutes or until fish flakes and is tender.
  5. Serve Creole Sauce on fish over rice.