Fish Creole


The beauty of the dish is that you can use either one type of lean, firm fish or an assortment of fish and shellfish, depending on what is available. Try this dish with halibut, sea bass, cod, snapper, drum, or dorado. Serve with white rice.


  • 1-1/2 pounds fish fillets, cut into bite-sized pieces
  • 15 – 20 large shrimp, peeled and deveined
  • 15 – 20 medium fresh oysters with oyster liquor
  • Juice of 2 lemons
  • 1 teaspoon Old Bay Seasoning (optional)
  • Salt and freshly ground black pepper
  • 1/3 cup peanut oil
  • 1/3 cup flour
  • 1 cup yellow onion, finely chopped
  • 3/4 cup green bell pepper, finely chopped
  • 1 jalapeño pepper, seeded and finely chopped
  • 1 cup celery, chopped
  • 6 garlic cloves, minced
  • 1 6-ounce can tomato paste
  • 2 cups tomatoes, fresh or canned, diced
  • 1 cup fish stock
  • 1/4 cup Cajun spice mix


  1. Place fish, shrimp and oysters in a bowl, squeeze lemon juice over, season liberally with salt and pepper and set bowl aside. In a heavy-duty large saucepan (preferably cast iron), heat oil over medium-high heat. Add flour a little at a time and stir constantly until medium brown in color. Reduce heat to medium-low and add onions, peppers, celery and garlic and cook for 7 minutes, stirring often. Reduce heat to low and stir in remaining ingredients and juice from fish, shrimp and oysters. Cook for an additional 10 minutes. Adjust seasonings with salt and freshly ground black pepper.
  2. Place the fish, shrimp and oysters in a large baking dish. Pour sauce over and bake, uncovered, for 20 minutes or until fish is firm, but flaky.


Recipe courtesy of the Sporting Chef, Scott Leysath. Click to order The Sporting Chef’s Better Venison Cookbook


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One Response to “Fish Creole”

  1. Sol Grishman

    Your recipe for Fish Creole was SO So. Using old bay seasoning isn’t creole and just doesn’t cut it. Try Tony Chachere’s Creole Seasoning instead !!! That’s Creole!!!!