Gulf-Style Creole Fish

Course : Fish
Serves: 6
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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
14 ounces tomatoes -- stewed
6 ounces tomato paste
1/2 cup sliced mushrooms
1 1/2 teaspoons Creole seasoning blend
6 1/2 ounces clams -- minced, drained
2 Cup hot cooked rice
6 pieces 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.


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