Baked Creole Halibut Fillets
by , June 18, 2017
These halibut fillets are baked with a fabulous Creole-style sauce mixture. The sauce is made with a basic roux, tomatoes, and vegetables.
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
- Cook the bacon in a medium saucepan until crisp; remove to paper towels to drain. Crumble and set aside.
- Discard all but 2 tablespoons of bacon drippings or add oil, if necessary, to make 2 tablespoons.
- Add the flour to the drippings; continue to cook over medium heat, stirring constantly, until the roux mixture is medium brown.
- Add the chopped vegetables all at once and continue cooking over medium heat for about 5 minutes, stirring frequently.
- To the roux mixture, add the Creole seasoning, tomatoes, chicken broth, the Worcestershire sauce, and a few dashes of Tabasco sauce. Simmer the mixture for about 15 to 20 minutes, or until thickened, stirring occasionally.
- Meanwhile, preheat the oven to 350 F.
- Butter a large baking dish.
- If the halibut fillets are large, cut into four serving portions.
- Arrange the fillets in the buttered baking dish and brush or drizzle with 2 tablespoons of melted butter.
- Place halibut in the oven and bake for 10 minutes.
- Spoon the tomato and vegetable mixture over the fish and bake for 10 to 15 minutes longer, or until fish flakes easily with a fork.
- Sprinkle the reserved bacon over the fillets and serve with baked potatoes or rice.
Makes 4 Servings