If anyone has been missing my daily recipe posts, I have been having fun with our adult children and their families, and doing very little work.  I am always best at “FUN”.   We spent 10 days in Point Clear, Fairhope, and Mobile, Alabama.   Went to three Mardi Gras balls, a party at a beautiful home on Mobile Bay for the Mystics of Time Marshalls, float-barn parties, and several Mardi Gras society parades.   When we returned, my sister, Scotty, that lives with us went to her special-needs school laden with mounds of Mardi Gras beads, Moon Pies, Frisbees, foam footballs, glow-sticks, doubloons, and stuffed animals.  All of these “treasures” caught at the parades were given to Scotty to take to the clients and staff at her much-loved “school”.   It gives the whole school a fun day to enjoy.


OK, so that accounts for some of my AWOL days.  When we returned home, we brought the “Dynamic Duo” – our 6-yr.-old twin grandchildren with us since they had vacation from kindergarten.  What an adorable pair of kids – beautiful children with beautiful manners, thanks to their Mom and Dad.  They kept us entertained and “hopping”, not providing many quiet times to work….


Creole-style FISH FILLETS  “Most Too Good”

Table of Contents: SEAFOOD/ FISH


6 to 8 fresh or frozen fish fillets

Salt for fish fillets

3 T. butter or margarine, divided

1 medium clove garlic, minced

1 medium onion, diced

1 small green pepper, diced

4 Roma tomatoes, diced

¼ tsp. salt

3 drops Tabasco sauce

¼ tsp. garlic salt

½ tsp. Worcestershire sauce



Lightly salt both sided of the fish fillets and set aside.


In a large non-stick skillet on medium-high heat, melt 1 T. of the butter: then cook the garlic, onions, and green pepper until onions are transparent.


Melt another 1 T. of the butter and add the tomatoes.  Cook, while stirring, on medium heat for about 4 minutes.


Add the ¼ tsp. salt, Tabasco sauce, garlic salt, and Worcestershire sauce.  Stir; then

simmer for about 7 minutes.


Push all of the Creole sauce to the outside edges of the skillet, leaving the center of the skillet without any ingredients.  On medium-high heat, melt the final 1 T. butter in the now empty center of the skillet.  Place the fish fillets in the center of the skillet with the melted butter.  Cook the fish fillets, gently turning several times and keeping in whole fillets, until the fish fillets are done.  Fish is done when it is white in color and not translucent, and it flakes when tested with a fork.  Do no overcook the delicate fish.


Spoon the Creole sauce on top of the fish fillets and allow to rest in the skillet for several minutes on the lowest heat setting.  Serves 2 to 3.


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