HOW TO MAKE CREOLE FISH || IIHCA KHATIMA || CARIBBEAN DISH

Heat olive oil in a large skillet over medium heat.

Add chopped onion and bell pepper, sauté until softened, about 5 minutes.

Stir in minced garlic and cook for an additional minute until fragrant.

Add the diced tomatoes (with juice), vegetable broth, Creole seasoning, salt, black pepper, and cayenne pepper (if using). Stir to combine.

Bring the mixture to a simmer and let it cook for about 5 minutes to allow the flavors to meld.

Carefully add the fish fillets to the skillet, spooning some of the sauce over the top.

Cover the skillet and let the fish cook for about 8-10 minutes, or until the fish flakes easily with a fork.

Once cooked, remove from heat and let it sit for a couple of minutes.

Serve the Creole fish hot, garnished with sliced green onions.

Spice Level: