Halibut Creole(Cod May Be Used Instead)
Submitted by jarrod
Halibut Creole bakes firm white fish under a topping of tomatoes, green pepper, and onion, then drizzles a Tabasco-spiked lemon butter over the top for a 25-minute Louisiana-style supper. Works equally well with cod or other firm white fish.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minHalibut Creole is the simple, baked-not-blackened answer to weeknight Louisiana cravings. Firm white halibut steaks (or cod, if it’s what’s on sale) bake under a confetti of fresh chopped tomatoes, green pepper, and onion, then get drizzled with melted butter spiked with fresh lemon juice and Tabasco.
Basting every 10 minutes is the move that turns this dish from good to truly memorable. The pan juices reduce slightly with each baste, building a tangy, slightly spicy sauce that pools over the fish and vegetables.
Use the freshest fish you can find. Halibut should smell of the sea, not fish, with white flesh that springs back when pressed. Tired fish gives a tired dinner.
Chef Tips
- Pat the fish dry with paper towels before placing in the dish. Surface moisture dilutes the butter and creates steam instead of a proper bake.
- Peel and seed the tomatoes for a cleaner texture, the skins curl up in the oven and the seeds release water that floods the dish.
- Don’t overbake. Halibut is lean and turns dry shockingly fast. Pull the dish when the fish flakes with a fork but still looks moist, about 25 minutes for inch-thick steaks.
- Cut the bell pepper and onion small, large pieces stay crunchy while the fish cooks through and the textures clash.
Variations
- Swap halibut for cod, snapper, or tilapia for cheaper variations that work the same way.
- Add a chopped jalapeño and a dash extra Tabasco for serious Creole heat.
- Stir in a tablespoon of capers or pitted olives for a Mediterranean-Creole crossover.
Ingredients
Directions
(For a six oz (raw) steak, I used 2 small Tomatoes, kept the green pepper and onion the same, threw in a chopped jalopena pepper, replaced the 6 tbsp of butter with 1 teaspoon margarine, and used about a teaspoon of Tabasco).
Preheat the oven to 400℉ (200℃).
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 tasted 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 about 25 minutes, basting with pan juices every 10 minutes.
(My way, without the butter, with a 4 oz (cooked) portion of the fish, and about two-thirds of the vegetables, I counted it as 4 protein choices and 1 Fruit/Vegetable choice).
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