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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