Fish Creole
Here's a seafood recipe that's quick, easy and delicious. I've often substituted boneless, skinless chicken breast halves for the fish and have been equally pleased with the quality of the outcome. ('Course I call THAT one "Chicken Creole"--no flies on THIS boy!!!)
1 lb. sole or haddock fillets
1 (2-oz.) can sliced mushrooms, drained
1 (8-oz.) can tomato sauce
1/2 green pepper, diced
1 stalk celery, sliced diagonally
3 Tbsp. water
1-1/2 Tbsp. instant minced onion
1 tsp. chicken bouillon granules
Rinse fish and pat dry with paper towels. In a 12x8x2-inch dish, arrange fish with thickest pieces to outside edges of dish.
In a 1-quart glass measure stir together the mushrooms, tomato sauce, green pepper, celery, water, minced onion and bouillon. Pour evenly over fish. Cover tightly with plastic wrap, turning back one corner to vent. Microwave at high for 8 to 10 minutes. Let stand about 5 minutes before serving, to blend flavors.
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