Gulf-Style Creole Fish
Yield
6 servingsPrep
20 minCook
30 minReady
50 minLow Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
butter
or margarine |
|
| ½ | cup |
green bell peppers
chopped |
|
| ¼ | cup |
onions
inely |
|
| 1 | pound |
turbot
or other white fish |
* |
| 1 | can |
tomatoes
stewed (14.5oz) |
*
|
| 1 | can |
tomato paste
6 oz |
|
| ½ | cup |
mushrooms
sliced |
|
| 1 ½ | teaspoons |
creole seasoning
|
* |
| 1 | can |
clams
minced, drained (6.5oz) |
*
|
| 1 | x |
rice
hot cooked |
*
|
| 1 | wedges |
lemon
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
butter
or margarine |
|
| 118 | ml |
green bell peppers
chopped |
|
| 59 | ml |
onions
inely |
|
| 453.6 | g |
turbot
or other white fish |
* |
| 1 | can |
tomatoes
stewed (14.5oz) |
*
|
| 1 | can |
tomato paste
6 oz |
|
| 118 | ml |
mushrooms
sliced |
|
| 7.5 | ml |
creole seasoning
|
* |
| 1 | can |
clams
minced, drained (6.5oz) |
*
|
| 1 | x |
rice
hot cooked |
*
|
| 1 | wedges |
lemon
|
*
|
Directions
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.
Add fish and cook 5 minutes or until fish is opaque, stirring occasionally.
Stir in tomatoes, tomato paste, mushrooms and seasoning.
Bring to a boil, reduce heat and simmer 10 to 15 minutes or until slightly thickened.
Stir in minced clams and cook, uncovered, 2 minutes until thoroughly heated, stirring occasionally.
Serve with rice, garnished with lemon wedges.
