Creole Mixed Grill Recipe

Name: Fresh Off the Hooks Creole Mixed Grill Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Creole
Ingredients: 4 pieces Fresh Cod Fillet; 1 pound Shrimp (peeled and deveined); 4 tbs Butter; 1 cup Onion (chopped); 1 cup Bell Pepper (chopped); 1 cup Celery (chopped); 4 cloves Garlic (minced); 1 cup Diced Tomatoes (canned); 2 tbs Creole Seasoning; 1 cup Heavy Cream; to taste Salt; to taste Black Pepper; 4 cups Mixed Vegetables (chef’s choice); 1 cup Wild Rice; 2 cups Water

Inspired by Fresh Off the Hook

Time1h 15m

Serves4

Fresh Cod fillet baked and topped with pan seared shrimp and a creamy Louisiana creole sauce spiced just right. Served with chef’s choice sautéed vegetables and wild rice.

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Ingredients

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Seafood

4 pieces Fresh Cod Fillet

1 pound Shrimp (peeled and deveined)

Creole Sauce

4 tbs Butter

1 cup Onion (chopped)

1 cup Bell Pepper (chopped)

1 cup Celery (chopped)

4 cloves Garlic (minced)

1 cup Diced Tomatoes (canned)

2 tbs creole seasoning

1 cup Heavy cream

to taste Celtic sea salt

to taste black pepper

Vegetables and Rice

4 cups Mixed Vegetables (chef’s choice)

1 cup Wild Rice

2 cups Water

Method

Prepare the Cod

Bake the Cod

Preheat the oven to 375°F (190°C). Place the cod fillets on a baking sheet, season with salt and black pepper, and bake for about 20 minutes or until cooked through.

Cook the Shrimp

Sear the Shrimp

In a skillet, melt 1 tablespoon of butter over medium heat. Add the shrimp and cook for about 3-4 minutes until they are pink and cooked through. Set aside.

Make the Creole Sauce

Prepare the Sauce

In the same skillet, melt the remaining butter. Add the chopped onion, bell pepper, and celery, sautéing until the vegetables are softened. Stir in the minced garlic and cook for an additional minute. Add the diced tomatoes and creole seasoning, simmer for about 5 minutes. Pour in the heavy cream, and season with salt and black pepper to taste. Let simmer until slightly thickened.

Cook the Rice and Vegetables

Prepare the Wild Rice

In a saucepan, bring 2 cups of water to a boil. Add the wild rice, reduce heat to low, cover, and simmer for 45 minutes or until rice is tender and water is absorbed.

Sauté Vegetables

In a separate skillet, sauté the mixed vegetables in a little olive oil until they are tender-crisp.

Assemble the Dish

Serve the Dish

On each plate, place a portion of baked cod, top it with the seared shrimp, and generously ladle the creole sauce over the top. Serve alongside the wild rice and sautéed vegetables.