Creole Redfish Diablo

  • 2 tbsp. vegetable oil
  • 2 tbsp. butter
  • 1/3 cup diced yellow onion
  • 1/3 cup diced celery
  • 1/3 cup diced red or green bell pepper
  • 2 minced cloves of garlic
  • 2 tbsp. all-purpose flour
  • 1 (14.5 ounce) can of chicken broth
  • 1 (14.5 ounce) can diced tomatoes
  • 3 oz. tomato paste
  • 2 bay leaves
  • 1 small package of sweet corn or cut okra
  • 1 – 2 tbsp. hot sauce
  • 1 tsp. garlic salt
  • 1 tsp. Cajun seasoning
  • 1/2 tsp. ground black pepper
  • 2 lbs. skinless Redfish fillets (Any white flaky fish will work)
  • Salt and pepper to taste
  • Cooked white Rice for serving (Carolina Plantation Gold Rice)
  • Chopped Scallions (Green Onions)
  • Chopped Fresh Parsley
  • Hot Sauce


In a large pot or Dutch oven, heat the vegetable oil and butter over medium-high heat. Add the onions, celery, bell pepper and garlic and sauté about 5 minutes. Add the flour, stir to combine and continue to cook another 5 minutes, stirring constantly. Add the chicken broth and stir until smooth. Add the tomatoes, tomato paste, bay leaves and either the sweet corn or okra (or both), and stir until mixed well.

Bring the creole to a boil and then reduce the heat to a simmer and simmer for about 20–30 minutes, uncovered, stirring occasionally. Add the Redfish fillets, making sure to submerge completely in the creole liquid. Cover the pot and simmer for another 20-30 minutes or until fish is cooked through. Season with salt, black pepper and extra hot sauce to taste.


Add cooked white rice to a large platter or bowl, top with your “Creole Redfish Diablo” and garnish with fresh chopped scallions (green onions), parsley and extra hot sauce. SERVES 6-8