Title: Gulf-Style Creole Fish
Categories: Creole Fish Seafood
Yield: 6 Servings

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

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.

previous

next