Gulf-style creole fish
6 servings
Ingredients
| Quantity | 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 |
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.