Creole Perch Recipe - Kraft Recipes Top
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Creole Perch Recipe

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Total Time

6 servings

Capture the flavor of New Orleans with our Creole Perch Recipe tonight. The cheesy tomato sauce gives our Creole Perch Recipe its Louisiana flair.

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What You Need

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Make It

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  • Heat broiler.
  • Melt 3 Tbsp. butter. Place fish on rack of broiler pan sprayed with cooking spray.
  • Broil 5 to 6 min. on each side or until fish flakes easily with fork, brushing frequently with melted butter. Cook and stir celery, onions and peppers in remaining butter in medium skillet on medium heat 3 to 5 min. or until crisp-tender. Stir in flour until blended.
  • Add tomatoes, VELVEETA and seasoning; cook on low heat until VELVEETA is completely melted, stirring occasionally. Serve over fish.

Special Equipment Needed

Serving Suggestion

Serve with a mixed green salad and hot cooked rice.


Substitute cod or whitefish fillets for the ocean perch fillets.

How to Chop Tomatoes

Cut tomato into wedges, then cut each wedge into small pieces.


  • 6 servings

Nutritional Information

Serving Size 6 servings
Calories 250
Total fat 16g
Saturated fat 10g
Cholesterol 70mg
Sodium 660mg
Carbohydrate 7g
Dietary fiber 0.6287g
Sugars 4g
Protein 16g
% Daily Value
Vitamin A 20 %DV
Vitamin C 10 %DV
Calcium 25 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from I actually seasoned the fish with garlic powder and pepper, then broiled it. I actually seasoned the fish with garlic powder and pepper, then broiled it. Overall it was a very easy recipe to make and it has a very fresh taste to it.
Date published: 2009-04-18
Rated 3 out of 5 by from The cheese sauce was a little too rich. The cheese sauce was a little too rich. I would make this again, but would definitely thin the sauce with milk or chicken broth.
Date published: 2009-11-22
Rated 5 out of 5 by from We loved this! We loved this!! Will make again soon.
Date published: 2010-01-17
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