Baked Fish Creole

Baked Fish Creole
Serving Size: 4


   3 cups water
   1 ½ cups uncooked white rice
   ¼ cup butter
   1 onion, chopped
   1 clove garlic, minced
   2 stalks celery, chopped
   1 green bell pepper, chopped
   ¼ cup all-purpose flour
   2 cups milk
   1-teaspoon salt
   ¼ teaspoon ground black pepper
   ½ teaspoon hot pepper sauce
   ½ cup chili sauce
   1 pound cod fillets
   2 tomatoes, sliced




Preheat oven to 400F. Lightly butter a 9x13 inch-baking dish. In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.


In a Dutch oven, melt the butter over medium heat. Add the onions and garlic. Cook until tender about 4 minutes. Add the celery and pepper. Cook for 3 minutes. Do not brown add the flour and stir well. Cook for 3 minutes.  Stir in the milk and bring just to a boil. Season with salt, pepper and hot sauce. Stir in the chili sauce. Taste and adjust seasoning.


Place rice into the bottom of the prepared pan. Arrange the fish fillets over the rice in a single layer. Place the sliced tomatoes over the fish and pour the sauce over the top.  Bake at 400F for 20 minutes or until fish is just cooked and flakes easily with a fork.