Stuffed Creole Flying Fish
3 flying fish
2 ounces. julienne of the following: pineapple, mango, coconut, onion, sweet peppers, and celery
5 leek leaves
1-ounce vegetable oil
6 ounces julienne tomatoes
1 cup fish stock
6 ounces tomato juice
2 pounds tomato paste
Roll flying fish with pineapple, mango, and coconut. Tie with leek leaves. Heat pan add vegetable oil and saute julienne of vegetables and add white wine, fish stock and tomato juice. Bring to the boil; add tomato paste and place fish into liquid until cooked. Serve using the liquid as the sauce.;
Thanks for checking out the new Food Network recipe page! Please provide feedback on what you like or dislike.Take a Survey
Not digging it? 😥 Go back to the old look.
Get inspired with our best summer appetizers like crab dip, salsa, nachos and more from Food Network.
Round out your perfect picnic or cookout with summer side dish recipes for pasta salad, potato salad, coleslaw and more from your favorite chefs at Food Network.
Serve up a tasty treat this summer with our favorite summer desserts, including tarts, shortcake and ice cream, from your favorite chefs at Food Network.