Bass creole

Yield: 1 servings

Measure Ingredient
1 pounds Bass fillets
2 tablespoons Butter or margarine
1 medium Chopped onion
¼ teaspoon Tarragon leaves
1 cup Tomatoes, peeled and drained
1 Green pepper chopped
½ teaspoon Salt
¼ teaspoon Tabasco
1 Bay leaf
2 tablespoons Lemon juice
¼ pounds Sliced mushrooms

Melt butter in skillet. Add onion and green peppers and saute until tender. Add mushrooms and cook another 3 minutes. Add tomatoes, lemon juice. tarragon, bay leaf, tabasco and salt. Cover and simmer 20 minutes.Add fish and simmer until fish flakes easily with fork, about 12 to 15 minutes.

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