Difference between revisions of "New Orleans Fish Creole"
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* 3 cups hot cooked [[rice]] | * 3 cups hot cooked [[rice]] | ||
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# Cook [[onion]], [[celery]] and [[garlic]] in [[butter]] in large skillet over medium heat until tender crisp. | # 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. | # Stir in [[salt]], [[curry]] powder, [[tomato]] sauce and [[Worcestershire sauce]]; bring to a boil. | ||
Latest revision as of 19:37, 26 June 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
Procedures
- 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.
References
[[Category:Green bell pepper Recipes
