Capture the flavor of New Orleans with our Creole Perch Recipe tonight. The cheesy tomato sauce gives our Creole Perch Recipe its Louisiana flair.
What You Need
Original recipe yields 6 servings
1/3 cup butter, divided
1-1/2 lb. ocean perch fillets, 1 inch thick
1/2 cup chopped celery
1/4 cup chopped onions
1/4 cup chopped green peppers
1 Tbsp. flour
1 cup chopped tomatoes
1/2 lb. (8 oz.) VELVEETA®, cut into 1/2-inch cubes
1 tsp. Creole seasoning
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Let's Make It
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.
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.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 10g
Trans Fat 0g
Total Carbohydrates 7g
Dietary Fibers 0.6287g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.