Simple Eats!
Who ever said, quick and simple, didn't equal delicious, has never tried my quick Creole Pan Fried White Fish. Today was very hectic and I needed to cook something that was not only quick, but pretty healthy if you can get past the butter. Which, I might add, can all be substituted, for extra virgin olive oil, if you choose.
First we must roast the veggies, I used red and yellow bell peppers, asparagus spears and sliced jalapeno for a kick. Toss in olive oil, a little pepper and pink Himalayan salt and roast for about 7 minutes under the broiler. Done!
Next, I whipped up a quick seafood seasoning blend, that consisted of dried thyme, creole seasoning, smoked paprika, garlic, onion powder and black pepper.
Lastly, I tossed my fillets in olive oil, sprinkled the seasoning blend, on both sides of course, then put some lemon zest and juice on top and it's time to get to cooking.
Done, quicker than you can pull out a take out menu! I am happy, I am full and this was healthy and delicious, I know, minus the butter. But hey, we got to start somewhere.
Let's EAT!
Creole Pan Fried White Fish with Roasted Veggies
Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes
Servings: 4
Ingredients:
4 white fish fillets
1 lb asparagus spears, remove hard bottom stems
1 lemon, zested, juiced
1 bell pepper, sliced
1 jalapeno, sliced in 4
1/2 tbsp. creole seasoning
1/2 tbsp. garlic powder
1/2 tbsp. onion powder
2 tsp. black pepper
2 tsp. paprika
1 tsp. dried thyme
1 stick butter
extra virgin olive oil
Directions:
Preheat oven to broil:
Toss asparagus, bell peppers and jalapeno in a little olive oil, sprinkled with salt and pepper. Roast for about 7 minutes.
Reduce heat to 375 degrees.
Mix remaining seasonings and set aside. Rinse and pat dry fillets, add olive oil on both sides of fish, sprinkle seasonings, lemon zest and juice.
Heat a couple of tablespoons of butter and olive oil in a medium skillet. Add fillets and cook for about 4 minutes over medium high heat. Place pan in oven and bake for 6 minutes.
Broil for 1-2 minutes and enjoy. Pour pan sauce over fish and vegetables when done.
The photo is beautiful....can't wait to make this dish. You can never have to many fish recipes, and this looks like a winner! Thanks.
ReplyDeleteThank you Mimi, I hope you enjoy it.
DeleteLisa
I'm not too big on fish, but you have me salivating over this dish. It looks so good!!!! Might need to give this a try. Also, I'm going to make your lemon wedge chicken dish tomorrow... I have all the ingredients and cannot wait to try it!
ReplyDeleteThank you Renee, choose a mild fish if you're not a big fish eater. I like red snapper or Tilapia. I am glad your trying the lemon chicken it was pretty tasty.
DeleteLisa
This dish is fantastic! I used Swai as the white fish in the dish. Followed the recipe and had the family was asking for more! The vegetables were delicious with the remaining sauce drizzled over them. Can not wait to try out some of the other recipes!
ReplyDeleteI am so glad you enjoyed it Rick...Swai is my mother's favorite fish and that is what I use most of the time. Thank you for trying the recipe...Lisa
DeleteJust found your blog and I love your style :)
ReplyDeleteGiving this a try tonight. I have a Caribbean spice blend I found recently that I am obsessed with, thinking I might give it that kind of a twist. And using up some bakery buns to make po-boys. This makes me wonder how closely related Caribbean and Creole cultures are? Because the flavors of both always sing to me!
Hello Caseylaine,
DeleteThe Caribbean spice blend should be really yummy with this recipe....A lot of Caribbean people are considered Creole so that influence has to have an positive effect on Creole cooking. They have Haitian Creoles, Jamaican Creoles...in my case Louisiana Creole....lol