| Fish Creole
1 pound of fish fillets
1 tablespoon of butter
1/3 cup of chopped onion
1/4 cup of chopped celery
2 tablespoons of finely chopped green pepper
1 tablespoon of sugar
1/4 teaspoon of oregano leaves
1/8 teaspoon of pepper
8 ounce can of stewed tomatoes, cut into pieces |
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Heat oven to 350ºF. Arrange the fish fillets in ungreased 12 x 8 inch or 8 inch square baking dish. In medium skillet, melt the butter, sauté onion, celery and green pepper until tender. Stir in remaining ingredients. Spoon over fish. Bake at 350ºF. for 15 to 20 minutes or until the fish flakes easily with fork. Makes 4 servings Fish Creole 2
1 pound of sole or haddock fillets, defrosted
One 8 ounce can of tomato sauce
One 2 ounce can of sliced mushrooms, drained
1/2 green pepper, diced
1 stalk celery, diagonally sliced
3 tablespoons of water
1 1/2 tablespoon of instant minced onion
1 teaspoon of chicken bouillon granules
Rinse fish and pat dry with paper towels. In 12x8x2 inch dish arrange fish with thickest pieces to outside edges of dish. In 1 quart glass measure stir together tomato sauce, mushrooms, 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 8 to 10 minutes, rotating dish 1/2 turn after 4 minutes until fish flakes easily with fork. Let stand about 5 minutes before serving, to blend flavors. Makes about 4 servings. Fish Creole 3
One 16 ounce package of frozen cod fillets
1 tablespoon of sweet unsalted margarine
1 1/2 cup of chopped onions
1/2 chopped green pepper
2 cloves garlic, minced
4 medium ripe tomatoes, peeled & coarsely chopped
2 tablespoons of chopped parsley
2 teaspoons of paprika
1/2 teaspoon of sugar
1/8 teaspoon of ground red pepper
1 bay leaf
1 tablespoon of cornstarch
1 tablespoon of water
2 cups of hot cooked rice (prepared without added salt)
Partially thaw cod fillets, leaving in a block. Melt margarine in a large saucepan. Add onions, green pepper and garlic; sauté until tender, about 5 minutes. Add tomatoes, parsley, paprika, sugar, red pepper and bay leaf; bring to boil. Reduce heat; cover and simmer 30 minutes. Cut partially thawed cod into 1" square pieces. Add to sauce. Cook about 5 minutes, stirring occasionally, until fish flakes easily with fork. Remove bay leaf. Blend together cornstarch and water. Add to creole and cook, stirring, until slightly thickened. Serve with rice. Makes 4 servings. |
