Creole Redfish with Tomato and Okra Stew

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Pan-seared redfish fillets served with a vibrant Creole stew of tomatoes, okra, and bell peppers seasoned with classic Louisiana spices. This Latin American-inspired Mardi Gras recipe, ready in about 40 minutes, pairs redfish fillets, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 25 min Serves 4 Latin American cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 4 redfish fillets and season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Sear fillets for 3-4 minutes per side until golden brown and cooked through. Transfer to a warm plate.
  2. Step 2: In the same skillet, add 1 tbsp olive oil and sauté 1 medium diced yellow onion, 1 diced green bell pepper, and 2 diced celery stalks for 5 minutes until softened.
  3. Step 3: Add 3 minced garlic cloves and 12 oz sliced okra to the skillet. Cook for 4 minutes until okra is tender and fragrant.
  4. Step 4: Stir in 1 can (14.5 oz) undrained diced tomatoes and 1 tbsp Creole seasoning. Simmer uncovered for 8-10 minutes until the stew thickens slightly.
  5. Step 5: Season the stew with remaining 1/2 tsp salt and 1/2 tsp black pepper. Stir in 2 tbsp chopped fresh parsley.
  6. Step 6: Serve the redfish fillets topped with generous spoonfuls of tomato and okra stew. Garnish with lemon wedges for squeezing over the fish.

Frequently asked questions

How long does Creole Redfish with Tomato and Okra Stew take to make?

Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Creole Redfish with Tomato and Okra Stew?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep redfish fillets from drying out.

Can I substitute ingredients in Creole Redfish with Tomato and Okra Stew?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Creole Redfish with Tomato and Okra Stew for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Creole Redfish with Tomato and Okra Stew?

Latin American mardi gras like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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