Gulf-Style Creole Fish

Recipe Ingredients

2 tablespoons	30ml	Butter or margarine
1/2 cup	73g / 2.6oz	Green bell pepper - chopped
1/4 cup	15g / 0.5oz	Onion - finely chopped
1 lb	454g / 16oz	Turbot or other white fish
1		Tomatoes - stewed (14.5oz)
1		Tomato paste - (6oz)
1/2 cup	118ml	Sliced mushrooms
1 1/2 teaspoons	7.5ml	Creole seasoning blend
1		Clams - minced, drained (6.5oz
		Hot cooked rice
		Lemon wedges

Recipe Instructions

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.

Source:
from "Voila!" (Jr League of Lafayette, LA)

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