Muddy Mississippi River Fish
My muddy Mississippi river fish recipe, is a blend of Creole and Italian flavors that will make your palate dance.
How many of us have said this after a long busy day of working and realized you don’t have anything cooked at home to eat? “UGH I DON’T HAVE ANYTHING TO EAT!”
As a chef, I don’t like to cook when I get home so I result to a bowl of cereal until I notice I’m out of milk.
The world does not love me.
To solve this problem, I keep a few kitchen staples in my pantry and fridge that can always be made into a quick meal.
Fish, fish, fish!! If it’s one thing we have in abundance in New Orleans it is fresh out of the gulf waters fish. You can use any fish that’s regional so I like to use redfish or Mahi Mahi aka dolphin but not flipper.
Muddy Mississippi River Fish Cooking Tips:
It’s important to cook fish on a high heat and fast. This keeps the fish firm and moist.
The thicker your fish is the longer the cook time.
Can you make ahead?
Fridge: Cool the fish and sauce separately. After fish and sauce. After they cool off, place in an airtight container in the fridge for 7 days max.
Reheating: Pop in a 350-degree oven for 10-15 minutes.
latest Recipe Video:
If you make this dish in winter or early spring canned diced tomatoes work perfect as a substitute since they’re canned in season.
Use your favorite fish for this recipe.
This recipe works well with chicken too.
If you cannot find any seafood stock, use chicken stock.
what to serve with Muddy Mississippi River Fish?
Muddy Mississippi River Fish
- 4 filets of redfish or fish of choice
- 4 sprigs rosemary chopped
- ½ cup parsley chopped
- 8 sprigs thyme stems removed, chopped
- ¼ cup creole seasoning or seasoning salt
- 4 tablespoons oil
- 4 tablespoons unsalted butter
- 1 shallot chopped
- 4 oz. button mushrooms cleaned, sliced
- 1 tablespoon garlic minced
- ¼ cup white wine
- 1 tablespoon tomato paste
- 6 roma tomatoes cored and diced
- 1 cup unsalted seafood stock
- 2 cups rice cooked
- In a bowl add rosemary, parsley and thyme, season each filet with 2 teaspoons each side and 1 tablespoon of creole seasoning evenly on both sides. In a heavy bottom skillet heat 2 tablespoons oil and 2 tablespoons butter over medium high heat. Cook fish for 2 minutes skin side down then for 1 minute on other side. Transfer to foiled lined baking sheet and pop in oven for 5 minutes.
- In same skillet add remaining oil and butter and reduce heat to medium, add shallots and mushrooms cook for 2 minutes, add garlic once fragrant add wine, tomato paste, tomatoes and fish stock, stir and bring to a simmer. Reduce heat to low and cook for 2 minutes.
- Remove fish from oven. Place rice on plate, put one piece of fish over rice and pour 3 ounces of sauce over fish and garnish with remaining herb mixture.
Made this recipe? Take a picture and tag me on Instagram (@kennethtemple_) or Facebook (@ChefKennethTemple)!