• Tommy Centola

Gulf Fish with Creole Tomato Relish from Bacco

Updated: Jan 3

Here is a dish that is great at this time of year. Using fresh fish and crawfish, your meal on Friday in Lent is simple but taste delicious.

1 tablespoon each Fresh Basil, Fresh Parsley and Fresh Oregano

1/2 cup Extra Virgin Olive Oil

Salt and Pepper to taste

4 Fish Fillets ( Red Snapper, Grouper, Speckled Trout, Redfish, or Flounder)

3/4 cup Creole Tomato Relish

Lemon Wedge for garnish

Creole Tomato Relish

1/3 cup Extra Virgin Olive Oil

2 tablespoons Garlic, sliced

1 1/2 pounds Crawfish Tails

3 1/2 pounds Tomatoes, cored and diced

1 1/2 cup Red Onion, finely diced

Pinch of Crushed Red Pepper

3 tablespoons seasoned Rice Vinegar

2 teaspoons Basil Chiffonade

1 1/2 teaspoons Kosher Salt

1/2 Lemon, juiced

Black Pepper, freshly ground

Place the herbs, oil, salt and pepper in a blender and puree. Pour the mixture over the fish fillets and let stand for 30 minutes. Grill or Broil the fish to desired doneness. Place the Creole Tomato Relish on top of the cooked fish. Garnish with lemon wedges and serve.

Creole Tomato Relish

Place the Olive Oil in a large sauté pan over medium heat. Add the garlic and cook until golden brown. Add the crawfish, toss well, and remove from the heat when they are cooked through.

In a large bowl, put the tomatoes, onions, red pepper, vinegar, basil, salt, lemon juice and black pepper. Add the crawfish and toss together. Let sit for 30 minutes to intensify flavors.

Enjoy!!!

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