Fish with Creole Rice
Bring a taste of the vibrant Louisiana bayou to your table with this flavorful Fish with Creole Rice recipe! Tender, perfectly seasoned white fish fillets—lightly seared to golden perfection—are served atop a bed of aromatic Creole-style rice packed with bold flavors. The rice is a colorful medley of sautéed onions, bell peppers, celery, and garlic, simmered with juicy tomatoes and a kick of Creole seasoning for an authentic Southern flair. This one-pan dish combines ease and flavor, making it a wonderful option for weeknight dinners or casual entertaining. Garnished with fresh parsley and scallions, this hearty and wholesome meal is as visually stunning as it is delicious. Ready in just 50 minutes, it’s a delightful way to explore Southern cuisine with a touch of spice and warmth in every bite. Perfect for those seeking easy fish recipes, Creole-inspired meals, or vibrant dinner ideas!
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Recipe Information
Ingredients
- 4 fillets White fish fillets (tilapia, snapper, or cod)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Cayenne pepper
- 1 teaspoon Paprika
- 2 tablespoons Olive oil
- 1 tablespoon Unsalted butter
- 2 cups Cooked white rice
- 1 medium Onion, finely chopped
- 1 medium Red bell pepper, diced
- 1 medium Green bell pepper, diced
- 2 stalks Celery stalks, finely chopped
- 3 cloves Garlic cloves, minced
- 14.5 ounces Diced tomatoes (canned, with juices)
- 0.5 cup Chicken broth
- 1 tablespoon Creole seasoning
- 2 stalks Scallions, sliced (for garnish)
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Season the fish fillets on both sides with salt, black pepper, cayenne pepper, and paprika. Set aside.
Heat 1 tablespoon of olive oil and the butter in a large skillet over medium heat. Once hot, add the fish fillets and sear for 3-4 minutes per side, until golden brown and cooked through. Remove the fillets from the pan and set them aside, covered to keep warm.
In the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the onion, red bell pepper, green bell pepper, and celery. Sauté for 5-7 minutes until the vegetables soften.
Stir in the garlic and cook for another minute until fragrant.
Add the diced tomatoes (with juices), chicken broth, and Creole seasoning. Bring to a simmer and cook for 7-8 minutes, allowing the flavors to meld together.
Stir the cooked rice into the vegetable mixture and cook for 3-4 minutes until heated through.
Plate the Creole rice and top each serving with a seared fish fillet.
Garnish with sliced scallions and chopped parsley before serving. Enjoy!
Nutrition Facts
Calories |
1495 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.2 g | 64% | |
| Saturated Fat | 13.9 g | 70% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 271 mg | 90% | |
| Sodium | 6223 mg | 271% | |
| Total Carbohydrate | 146.7 g | 53% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 28.6 g | ||
| Protein | 120.1 g | 240% | |
| Vitamin D | 24.0 mcg | 120% | |
| Calcium | 291 mg | 22% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 3855 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
