Side Pannel
Gulf-Style Creole Fish
Gulf-Style Creole Fish
- Recipe Submitted by ADMIN on 09/26/2007
Category: United States, Fish, Seafood
Ingredients List
- 2 tb Butter or margarine
- 1/2 c Green bell pepper,chopped
- 1/4 c Onion,finely chopped
- 1 lb Turbot or other white fish
- 1 cn Tomatoes,stewed(14.5oz)
- 1 cn Tomato paste(6oz)
- 1/2 c Sliced mushrooms
- 1 1/2 ts Creole seasoning blend
- 1 cn Clams,minced,drained(6.5oz)
- Hot cooked rice
- Lemon wedges
Directions
1. Melt butter in a large skillet over medium heat; add bell pepper and
onion and cook 6 to 8 minutes or until tender, stirring occasionally.
2. Add fish and cook 5 minutes or until fish is opaque, stirring
occasionally.
3. Stir in tomatoes, tomato paste, mushrooms and seasoning.
4. Bring to a boil, reduce heat and simmer 10 to 15 minutes or until
slightly thickened.
5. Stir in minced clams and cook, uncovered, 2 minutes until thoroughly
heated, stirring occasionally.
6. Serve with rice, garnished with lemon wedges.
onion and cook 6 to 8 minutes or until tender, stirring occasionally.
2. Add fish and cook 5 minutes or until fish is opaque, stirring
occasionally.
3. Stir in tomatoes, tomato paste, mushrooms and seasoning.
4. Bring to a boil, reduce heat and simmer 10 to 15 minutes or until
slightly thickened.
5. Stir in minced clams and cook, uncovered, 2 minutes until thoroughly
heated, stirring occasionally.
6. Serve with rice, garnished with lemon wedges.
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