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    Fillet of fish with squash flower sauce


    Source of Recipe


    Linda K. Leone 1998

    List of Ingredients




    1 pound white fish fillets
    1/4 C flour
    1/4 C butter
    1 (10 5/8 oz) can Campbells cream of squash flower soup
    1 C milk
    1 serrono pepper, seeded and chopped

    Recipe



    Dredge fish in flour, Heat butter over medium heat. Fry 5 minutes on each side. Remove and keep warm.
    Add condensed soup, milk and peppers. bring to a boil. Add fish. Cover and cook 5 minutes. Season with salt and pepper.serve with rice or pasta.
    serves 4
    If you can't find the soup in a mexican market just make your own and omit the 1 C milk because it will be part of the puree.

 

 

 

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