It is essential to serve this dish immediately since the delicate fish fillets will break down in the hot Creole gravy. I serve this dish over pasta for a change, but most Louisianans will opt for rice (I recommend local Supreme brand white rice). I always cook with "mild" Rotel so I can control the level of spice. Feel free to substitute a variety of fish or shellfish such as snapper, flounder, or shrimp. I’ve found that bottled clam juice is a good substitute for seafood stock.