Creole Trout Fillets

Creole Trout Fillets
  • 6 servings
  • 0:15 Preparation
  • 0:20 Cooking
  • 0:35 Total Time


Add all
  • 14 oz
    (400 mL)

    tin diced tomatoes

  • 1 Tbsp.
    (15 mL)

    extra virgin olive oil

  • 1/2 cup
    (125 mL)

    chopped onion

  • 1/2 cup
    (125 mL)

    diced green pepper

  • 1/2 cup
    (125 mL)

    sliced mushrooms

  • 1

    bay leaf

  • 4 drops

    Tabasco sauce

  • 1 tsp.
    (5 mL)


  • Salt and pepper

  • 2 lb
    (900 g)

    fresh trout fillets


Drain tomatoes and reserve 1/4 cup (60 mL) of juice.

In a large skillet, heat oil and cook onion, pepper and mushrooms for 3-4 min.

Add drained tomatoes, reserved juice, bay leaf, Tabasco sauce and sugar.

Season to taste.

Bring to a boil and simmer over low heat for 8 min.

Add fish and continue cooking for 7 min or until fish is easily flaked with a fork.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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