This vibrant sauce captures the spirited fusion of ethnic influences that defines Creole cuisine. Fresh poblano peppers, garlic, celery and onions deepen a spicy, slow-cooked stew of tomatoes, finished with fresh scallions and Tabasco. It's a zesty accent for snapper, shrimp, halibut, grouper, monkfish or tuna.
Snapper or shrimp simmered in Creole sauce
Rice with lemon, butter and thyme
Sauteed fresh greens, Kale, rabe or spinach
Nutritional Information: Creole
