Gulf-Style Creole Fish

Course : Cajun
Serves: 6
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly
 

Ingredients:

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

Preparation / Directions:

1. 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. 2. Add fish and cook 5 minutes or until fish is opaque, stirring occasionally. 3. Stir in tomatoes, tomato paste, mushrooms and seasoning. 4. Bring to a boil, reduce heat and simmer 10 to 15 minutes or until slightly thickened. 5. Stir in minced clams and cook, uncovered, 2 minutes until thoroughly heated, stirring occasionally. 6. Serve with rice, garnished with lemon wedges.


Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Cajun Recipes