This is a French way of cooking fish but uses a combination of Mexican spices. Serve over steamed rice.
Outstanding! I simplified the ingredients list by eliminating Anaheim chile peppers, cayenne pepper, oregano, red pepper flakes and Worcestershire sauce. Also eliminated salt and reduced oil to 2 tablespoons (just enough to cover the bottom of the baking dish and brush onto the fish). Substituted a can of diced tomatoes for the plum tomatoes. I didn't have Creole Seasoning, so I threw in a combination of Cajun and Chipotle spices, Ancho Chili Powder, and I brushed some Creole Mustard onto the fish. Served with a side of Tri-colored Couscous and asparagus. - 14 Feb 2010 (Review from Allrecipes USA and Canada)
I loved this dish, as did hubby. I left out the red pepper and half the cayenne to cut down on the spice, and I left out the wine since I didn't have any and don't like it anyway. I used lemon instead of lime and dried cilantro rather than fresh because that's what I had. Definitely worthy of making again! I served it with "Spanish Rice Original" from this site, which was also a winner. Yum! - 03 Sep 2010 (Review from Allrecipes USA and Canada)
I reduced the amount of oil used to lighten it up a bit and cut back on some of the salt as well - delicious and perfectly spicy - wonderful recips and sure to be a future favorite. - 10 Apr 2010 (Review from Allrecipes USA and Canada)