Fish Creole Recipe
Ingredients
| 1 pound fresh or frozen red snapper, orange roughy, or other fish fillets | ||
| Onion | 1 Medium, chopped | |
| Green pepper | 1/2 Cup (16 tbs), chopped | |
| Celery | 1/2 Cup (16 tbs), chopped | |
| Water | 1/4 Cup (16 tbs) | |
| 1 16-ounce can tomatoes, cut up | ||
| Bay Leaf | 1 | |
| Snipped parsley | 2 Tablespoon | |
| Garlic powder | 1/2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Ground red pepper | 1/2 Teaspoon | |
| Cold water | 2 Tablespoon | |
| Cornstarch | 1 Tablespoon | |
| Hot cooked rice | 2 Cup (16 tbs) | |
Directions
Thaw fish, if frozen. Cut into 4 serving-size portions. Measure thickness of fish. In a large skillet combine chopped onion, green pepper, celery, and water. Bring to boiling; reduce heat. Simmer, covered, about 5 minutes or till vegetables are tender.
Stir in undrained tomatoes, bay leaf, parsley, garlic powder, salt, and red pepper. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes. Add fish. Cook (allow 4 to 6 minutes per 1/2-inch thickness of fish) till fish just flakes when tested with a fork. With a slotted spatula, transfer fish to a platter. Cover to keep warm.
Stir together water and cornstarch. Stir into tomato mixture. Cook and stir till thickened and bubbly, then cook and stir for 2 minutes more. Discard bay leaf. Serve over fish. Serve with rice, if desired.
Stir in undrained tomatoes, bay leaf, parsley, garlic powder, salt, and red pepper. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes. Add fish. Cook (allow 4 to 6 minutes per 1/2-inch thickness of fish) till fish just flakes when tested with a fork. With a slotted spatula, transfer fish to a platter. Cover to keep warm.
Stir together water and cornstarch. Stir into tomato mixture. Cook and stir till thickened and bubbly, then cook and stir for 2 minutes more. Discard bay leaf. Serve over fish. Serve with rice, if desired.
Chef
