Gulf-style creole fish

Yield: 6 servings

Measure Ingredient
2 tablespoons Butter or margarine
¼ cup Onion,finely chopped
1 can Tomatoes,stewed(14.5oz)
½ cup Sliced mushrooms
1 can Clams,minced,drained(6.5oz)
1 x Lemon wedges
½ cup Green bell pepper,chopped
1 pounds Turbot or other white fish
1 can Tomato paste(6oz)
1½ teaspoon Creole seasoning blend
1 x Hot cooked rice

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.

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