Gulf-style Creole Fish Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: Butter or margarine,
1/2 cup: Green bell pepper, chopped
1/4 cup: Onion, finely chopped
1 lbs: Turbot or other white fish,
1 can: Tomatoes,stewed, 14.5oz
1 can: Tomato paste, 6oz
1/2 cup: Sliced mushrooms,
1 1/2 tsp: Creole seasoning blend,
1 can: Clams,minced,drained, 6.5oz
Hot cooked rice,
Lemon wedges,
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.
Source from luhu.jp
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.
Source from luhu.jp