Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 2 \N | Cloves garlic; minced |
| 1 tablespoon | Chopped parsley |
| 2 teaspoons | Salt; divided |
| 1 teaspoon | Dried leaf thyme |
| 1 \N | Bay leaf |
| ½ teaspoon | Ground allspice |
| 1 tablespoon | Oil |
| 2½ pounds | Fish fillets; (red snapper or white fish) |
| 2 tablespoons | Butter or margarine |
| 1 cup | Chopped onion |
| ¼ cup | Chopped green pepper |
| ⅛ teaspoon | Powdered saffron |
| 2 cans | Tomatoes; (1 pound each) |
| ½ teaspoon | TABASCO pepper sauce |
| 10 ounces | Frozen okra; cut in 1-in. pieces |
| ½ pounds | Cleaned raw shrimp |
| \N \N | Hot cooked Rice |
In medium bowl, combine garlic, parsley, 1½ teaspoons salt, thyme, bay leaf, allspice and oil. Mash together until like paste. Spread on fish fillets. Set aside.
In large kettle, melt butter. Add onion, green pepper and saffron. Cook 5 minutes.
Add tomatoes, remaining ½ teaspoon salt and Tabasco pepper sauce; simmer, uncovered, 10 minutes.
Add fish, okra and shrimp. Simmer, uncovered, 5 minutes or until fish flakes easily when pierced with fork. Serve over rice.
Busted by Karen Sonnessa <ksonness@...> Recipe by: Tabasco www.tabasco.com Posted to MC-Recipe Digest by "Karen Sonnessa" <ksonness@...> on Apr 16, 1998