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    Gulf Style Creole Fish


    Source of Recipe


    Internet

    List of Ingredients




    2 tablespoons butter or margarine
    1/4 cup onion, finely chopped
    1 14.5 ounce can stewed tomatoes
    1/2 cup sliced mushrooms
    1 6.5 ounce can clams, minced, drained
    lemon wedges
    1/2 cup green bell pepper, chopped
    1 pound turbot or other white fish
    1 6 ounce can tomato paste
    1 1/2 teaspoons Creole seasoning blend
    hot cooked rice

    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. Add fish and cook 5 minutes or until fish is opaque, stirring occasionally. Stir in tomatoes, tomato paste, mushrooms and seasoning. Bring to a boil, reduce heat and simmer 10 to 15 minutes or until slightly thickened. Stir in minced clams and cook, uncovered, 2 minutes until thoroughly heated, stirring occasionally. Serve with rice, garnished with lemon wedges. Serves 4.

    Recipe




 

 

 


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