Halibut Creole
Dive into the vibrant flavors of the South with Halibut Creole—a rich and hearty seafood dish that’s as bold as it is comforting. This recipe features tender, golden-seared halibut fillets nestled in a zesty Creole sauce made with diced tomatoes, bell peppers, celery, onions, and a savory blend of spices like smoked paprika, thyme, and Creole seasoning. Enhanced with garlic and a hint of optional cayenne for a customizable kick, the sauce pairs beautifully with perfectly cooked white rice to soak up every flavorful drop. With its simple preparation and gourmet flair, this one-pan meal is ideal for weeknight dinners or a special gathering. Garnished with fresh parsley, Halibut Creole showcases the essence of Louisiana cuisine, bringing a delightful taste of the bayou straight to your table.
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Recipe Information
Ingredients
- 4 pieces Halibut fillets
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 medium Yellow onion, diced
- 1 medium Green bell pepper, diced
- 2 stalks Celery stalks, diced
- 3 cloves Garlic cloves, minced
- 14.5 ounces Canned diced tomatoes
- 2 tablespoons Tomato paste
- 1 cup Chicken or fish stock
- 2 teaspoons Creole seasoning
- 1 teaspoon Smoked paprika
- 1 teaspoon Dried thyme
- 0.25 teaspoon Cayenne pepper (optional, for extra heat)
- 1 leaf Bay leaf
- 2 tablespoons Fresh parsley, chopped (for garnish)
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 servings Cooked white rice (for serving)
Instructions
Pat the halibut fillets dry with paper towels and season both sides with salt and black pepper. Set aside.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium heat.
Add the halibut fillets to the skillet and sear them for 2-3 minutes per side until golden brown. Remove the fillets and set them aside on a plate.
In the same skillet, add the remaining olive oil and butter. Add the diced onion, green bell pepper, and celery. Sauté for 5-7 minutes until the vegetables are softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the canned diced tomatoes (with their juices), tomato paste, and chicken or fish stock. Stir to combine.
Season the mixture with Creole seasoning, smoked paprika, dried thyme, cayenne pepper (if using), and the bay leaf. Stir well and bring to a gentle simmer.
Let the sauce cook for 10-12 minutes, stirring occasionally, until it thickens slightly.
Return the seared halibut fillets to the skillet, nestling them into the sauce. Spoon some sauce over the top of each fillet.
Cover the skillet and simmer for an additional 8-10 minutes, or until the halibut is cooked through and flakes easily with a fork.
Remove the bay leaf from the sauce. Taste the sauce and adjust the seasoning with additional salt or black pepper, if needed.
Serve the halibut fillets over a bed of cooked white rice, spooning the Creole sauce generously over the top.
Garnish with freshly chopped parsley and enjoy your Halibut Creole!
Nutrition Facts
Calories |
722 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.7 g | 26% | |
| Saturated Fat | 6.7 g | 33% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 764 mg | 33% | |
| Total Carbohydrate | 58.3 g | 21% | |
| Dietary Fiber | 4.9 g | 17% | |
| Total Sugars | 7.3 g | ||
| Protein | 68.1 g | 136% | |
| Vitamin D | 25.6 mcg | 128% | |
| Calcium | 105 mg | 8% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 1629 mg | 35% | |
*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.
