To decrease the spiciness of this dish, use a mild hot sauce, such as Crystal Hot Sauce, in place of regular hot sauce.

Recipe by Oxmoor House January 2005


Recipe Summary

4 servings (serving size: 1 fillet)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400°.

  • Heat oil in a large nonstick skillet over medium-high heat. Sauté bell pepper, celery, onion, and thyme 5 minutes or until onion just begins to brown. Stir in tomato and next 3 ingredients. Bring to a boil; cover, reduce heat, and simmer 2 minutes. Remove from heat. Stir in hot sauce.

  • Arrange fish in a single layer in a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with Creole seasoning, and top with vegetables. Bake at 400° for 15 minutes or until fish flakes easily when tested with a fork. Sprinkle with parsley.

  • carbo rating: 5


The Complete Step-by-Step Low Carb Cookbook

Nutrition Facts

224 calories; fat 5.9g; saturated fat 1g; protein 34.8g; carbohydrates 7g; fiber 1.9g; cholesterol 60mg; iron 1.2mg; sodium 329mg; calcium 76mg.