Difference between revisions of "New Orleans Fish Creole"
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| − | + | [[Category:Dover sole Recipes]] | |
| − | [[Category:Curry Recipes]] | + | [[Category:Green bell pepper Recipes]] |
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==References== | ==References== | ||
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| − | [[Category:Rice Recipes]] | + | [[Category:Rice Recipes]] |
| − | + | [[Category:Tomato sauce Recipes]] | |
| − | + | [[Category:Onion Recipes]] | |
| − | [[Category:Tomato sauce Recipes]] | ||
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[[Category:Celery Recipes]] | [[Category:Celery Recipes]] | ||
Revision as of 15:07, 18 April 2012
Description
Makes 6 servings
Ingredients
- ½ cup chopped onion
- ½ cup chopped celery
- 1 clove garlic, minced
- 2 tablespoons butter or margarine
- 1 teaspoon salt
- 1 teaspoon curry powder
- 1 x 15-ounce can tomato sauce
- 1 teaspoon Worcestershire sauce
- ¼ teaspoonhot pepper sauce
- 6 frozen fillets of sole or other white fish (about 1½ pounds), partially thawed
- 1 cup chopped green bell pepper
- 3 cups hot cooked rice
Directions
- Cook onion, celery and garlic in butter in large skillet over medium heat until tender crisp.
- Stir in salt, curry powder, tomato sauce and Worcestershire sauce; bring to a boil.
- Add and green pepper.
- Reduce heat, cover and simmer 25 to 30 minutes, or until flakes easily with fork.
- Serve over hot rice.
