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Creole Fish

  • Beginner
  • 2 servings
  • 30 min
Baking Success Or Baking Mess


2 slices bacon, diced
1 medium onion, sliced
1 medium green pepper, cut into thin strips
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 to 1/2 teaspoon hot pepper sauce
1/4 teaspoon sugar
1 can (14.5 to 16 ounces) whole OR diced tomatoes, undrained
1 tablespoon Fleischmann's® Corn Starch
2 firm-textured fish fillets or steaks such as halibut or cod (about 3/4 pound)
Hot cooked rice


Combine bacon, onion, green pepper, garlic, salt, pepper, hot pepper sauce and sugar in a microwave-safe 8-inch square baking dish.

Microwave on HIGH (100%) 4 to 5 minutes or until tender, stirring once during cooking.

Coarsely chop whole undrained tomatoes in a small bowl (do not chop if using diced); stir in corn starch until blended. Add tomato mixture to baking dish.

Microwave, stirring twice, on HIGH for 6 minutes or until boiling; boil 1 minute.

Arrange fish in sauce. Cover and microwave 4 to 5 minutes, JUST until firm. Let stand 2 minutes. Serve with rice.

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