Halibut Creole

Halibut Creole Recipe - Delicious & Easy Seafood Dish

Preparation time: 15 minutes | Cooking time: 25 minutes | Servings: 4

Introduction

Halibut Creole is a delicious and flavorful seafood dish that combines tender halibut with a zesty tomato and pepper sauce. This dish is perfect for a special dinner or a weeknight meal that will impress your family and friends.

History

Halibut Creole is a classic dish that originated in the southern United States, where Creole cuisine is known for its bold flavors and use of fresh ingredients. This dish combines the flavors of the sea with the vibrant spices and vegetables of Creole cooking, creating a dish that is both comforting and exciting.

Ingredients

1.25 lb (567 g) halibut steaks (2 lb cod may be used instead)
salt
freshly ground pepper
3 large tomatoes, peeled, seeded and chopped
0.5 cup finely chopped green pepper
0.5 cup finely chopped onion
6 tbsp butter
3 tbsp lemon juice
0.13 tsp tabasco

How to prepare

Preheat the oven to 400°F (204°C).
Butter a shallow baking dish large enough to hold the fish in one layer, and place the fish in it.
Season with salt and pepper to taste, and spread the tomatoes, green pepper, and onion over the top.
Melt the butter with the lemon juice and Tabasco, and drizzle it over the fish and vegetables.
Bake for about 25 minutes, basting with pan juices every 10 minutes.

Variations

Substitute cod or another firm white fish for the halibut.
Add shrimp or crab meat to the sauce for a seafood medley.
Use different types of peppers, such as jalapenos or poblano peppers, for a spicier dish.

Cooking Tips & Tricks

Make sure to season the fish well with salt and pepper before baking to enhance the flavors.

- Basting the fish with the pan juices while baking will help keep it moist and flavorful.

- Be sure to use fresh, ripe tomatoes for the best flavor in the sauce.

- Adjust the amount of Tabasco to suit your taste preferences for spiciness.

Serving Suggestions

Serve Halibut Creole over a bed of rice or with crusty bread to soak up the delicious sauce. A side salad or steamed vegetables would also complement this dish nicely.

Cooking Techniques

Baking

Ingredient Substitutions

Cod may be used instead of halibut

- Red bell pepper may be used instead of green pepper

Make Ahead Tips

You can prepare the sauce ahead of time and store it in the refrigerator until ready to bake with the fish. This dish is best served fresh out of the oven.

Presentation Ideas

Garnish with fresh herbs, such as parsley or cilantro, for a pop of color and freshness. Serve on a platter with lemon wedges for squeezing over the fish.

Pairing Recommendations

Pair Halibut Creole with a crisp white wine, such as Sauvignon Blanc or Chardonnay, to complement the flavors of the dish. A side of garlic bread or cornbread would also be a tasty addition.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or microwave until heated through.

Nutrition Information

Calories per serving

310

Carbohydrates

- Total Carbohydrates: 6g

- Dietary Fiber: 1g

- Sugars: 3g

Fats

- Total Fat: 18g

- Saturated Fat: 10g

- Trans Fat: 0g

Proteins

- Protein: 28g

Vitamins and minerals

Vitamin A: 15%

- Vitamin C: 45%

- Calcium: 4%

- Iron: 10%

Alergens

Fish

- Dairy (butter)

Summary

Halibut Creole is a nutritious dish that is high in protein and vitamins, making it a healthy choice for a balanced meal.

Summary

Halibut Creole is a delicious and nutritious seafood dish that is perfect for a special dinner or weeknight meal. With its bold flavors and vibrant colors, this dish is sure to impress your family and friends.

How did I get this recipe?

I can't forget the moment I stumbled upon this recipe for Halibut Creole. It was a warm summer day, and I was visiting my dear friend Rosemary in her quaint little cottage by the sea. Rosemary was known for her delicious seafood dishes, and she had promised to teach me her secret recipe for Halibut Creole.

As we sat in her cozy kitchen, surrounded by the scent of fresh herbs and spices, Rosemary began to guide me through the steps of preparing the dish. She started by showing me how to marinate the halibut in a tangy blend of lemon juice, garlic, and paprika. Next, she sautéed a colorful array of bell peppers, onions, and tomatoes in a rich tomato sauce, adding a touch of cayenne pepper for a subtle kick.

As the fragrant aroma wafted through the kitchen, Rosemary shared the story of how she had learned to make Halibut Creole. She told me that she had first tasted the dish during a trip to New Orleans many years ago, where she had dined at a charming little restaurant tucked away in the French Quarter. The flavors had captivated her, and she had made it her mission to recreate the recipe at home.

Rosemary had spent countless hours experimenting with different ingredients and techniques until she had perfected her own version of Halibut Creole. She had shared the recipe with her friends and family, who had all raved about its bold flavors and satisfying textures. And now, she was passing it on to me, her eager apprentice.

As we sat down to enjoy our meal, I marveled at the depth of flavor in each bite. The tender halibut melted in my mouth, while the spicy Creole sauce tantalized my taste buds. I couldn't believe that I had created such a masterpiece with Rosemary's guidance.

From that day on, Halibut Creole became a staple in my cooking repertoire. I would prepare it for special occasions, impressing my guests with its exotic flavors and vibrant colors. I would think of Rosemary every time I made it, grateful for her generosity in sharing her culinary wisdom with me.

Over the years, I continued to refine the recipe, adding my own twist with a hint of smoked paprika or a splash of white wine. I would experiment with different seafood options, substituting shrimp or scallops for the halibut, or even trying a vegetarian version with tofu or chickpeas.

But no matter how many variations I tried, I always came back to the original Halibut Creole that Rosemary had taught me. It was a dish that held a special place in my heart, a reminder of a dear friend and a shared passion for good food.

And so, as I pass on this recipe to you, my beloved grandchild, I hope that you will enjoy making it as much as I have. May it bring you joy and satisfaction, and may it inspire you to continue exploring the wonderful world of cooking, just as Rosemary inspired me all those years ago. Bon appétit!