A meal in itself when served with a green salad.

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Recipe Summary

prep:
15 mins
cook:
35 mins
total:
50 mins
Servings:
4
Yield:
4 to 6 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (205 degrees C). Lightly butter a 9x13 inch baking dish. In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.

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  • In a Dutch oven, melt the butter over medium heat. Add the onions and garlic. Cook until tender about 4 minutes. Add the celery and pepper. Cook for 3 minutes. Do not brown add the flour and stir well. Cook for 3 minutes.

  • Stir in the milk and bring just to a boil. Season with salt, pepper and hot sauce. Stir in the chili sauce. Taste and adjust seasoning.

  • Place rice into the bottom of the prepared pan. Arrange the fish fillets over the rice in a single layer. Place the sliced tomatoes over the fish and pour the sauce over the top.

  • Bake at 400 degrees F (205 degrees C) for 20 minutes or until fish is just cooked and flakes easily with a fork.

Nutrition Facts

595 calories; protein 32.3g 65% DV; carbohydrates 79.6g 26% DV; fat 15.5g 24% DV; cholesterol 81.3mg 27% DV; sodium 823.4mg 33% DV. Full Nutrition

Reviews (27)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/26/2005
I think the problem with this resipe is in the term "chili sauce." If you make it with the cousin of cocktail sauce as people have been I imagine it would be terrible. However if you use more of a chili PASTE or a SAUCE MADE ONLY OF CHILIS you get a very different result spicy and delicious. I used a Vietnamese chili and garlic paste/sauce and it was excellent. NOTE: DECREASE THE AMOUNT OF CHILI PASTE IF YOU WANT TO EAT IT!! A couple of tablespoons is plenty even for us fire-mouthed southerners. Read More
(32)

Most helpful critical review

Rating: 1 stars
12/24/2003
This recipe was really gross. My husband says he can make anything taste good with hot sauce. Well I just found the first recipe that he couldn't! We threw it out & had sandwiches. Read More
(7)
38 Ratings
  • 5 star values: 11
  • 4 star values: 15
  • 3 star values: 6
  • 2 star values: 3
  • 1 star values: 3
Rating: 4 stars
01/26/2005
I think the problem with this resipe is in the term "chili sauce." If you make it with the cousin of cocktail sauce as people have been I imagine it would be terrible. However if you use more of a chili PASTE or a SAUCE MADE ONLY OF CHILIS you get a very different result spicy and delicious. I used a Vietnamese chili and garlic paste/sauce and it was excellent. NOTE: DECREASE THE AMOUNT OF CHILI PASTE IF YOU WANT TO EAT IT!! A couple of tablespoons is plenty even for us fire-mouthed southerners. Read More
(32)
Rating: 4 stars
12/23/2003
This was delicious! I tried it on a fluke because I had fish that I needed to use and I am so glad that I did! This is a regular favorite at my house now. You could use less rice and don t be surprised if you need to bake it longer. Also I don't usually keep chili sauce on hand so I made my own with tomato puree chili powder cumin and a small amount of vegetable oil. Add Creole seasoning for extra flavor! Enjoy! Read More
(22)
Rating: 4 stars
01/25/2011
I liked this recipe but I changed it a lot. I'll give you the details because my photo is currently the one up there. I didnt have hot pepper sauce or chili sauce so at that point in the recipe I added 1/4 cup tomato paste and about 4 tablespoon creole seasoning. I also used Whiting filets instead of cod and broiled the fish instead of baking combining all three parts at the end. This is how I would make it again. Read More
(16)
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Rating: 4 stars
12/23/2003
Tastes Wonderful! Read More
(15)
Rating: 1 stars
12/23/2003
This recipe was really gross. My husband says he can make anything taste good with hot sauce. Well I just found the first recipe that he couldn't! We threw it out & had sandwiches. Read More
(7)
Rating: 2 stars
12/23/2003
well...I never had chili sauce before and I didn't know it was so much like cocktail sauce which I can't stand. My boyfriend (who does like chili and cocktail sauces) didn't like this too much either. the sauce is really overpowering. Read More
(6)
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Rating: 5 stars
08/27/2011
This went over well with my family for different reasons......my son enjoyed the rice my husband liked the fish I liked both the fish and the rice! I used swai and I also used homemade chili sauce. I added tons of creole seasonings - Slap Yo Mama Emerils Old Bay and extra Frank's hot sauce to make it nice and spicy. I think this would make a great rice sidedish too by leaving out the fish. We liked it well enough that I'll save the recipe and make it again. Read More
(5)
Rating: 4 stars
04/18/2006
Tried this on my crew and they loved it. Had to make recipe larger and hotter. Used rotel instead of chili sauce and tomatoes. Still very good. Read More
(5)
Rating: 4 stars
04/02/2005
Hmmm it looks like chili sauce is a controversial ingredient. I happen to like it and I used the plain old store brand not an exotic import. This was the first time I'd ever cooked fresh fish of any kind I think let alone cod and I think it was a pretty tasty dish. I liked the sauce and light vegetables too. Two minor personal quibbles: I thought there was a little too much rice in proportion to the rest of the dish so maybe I'll try it with 2 cups instead of 3 next time. And I still don't like tomato slices much but I did eat the whole thing. Read More
(5)