 |
Creole Fish | - 1 medium onion, chopped
- 1 small sweet pepper, chopped
- 2 cloves garlic, minced
- 3 tbsps. tub margarine
- 1 can (16 ozs) tomatoes, cut and undrained
- 1 tsp. Worcestershire sauce
- 1 tsp. red wine vinegar
- 1 tsp. sugar
- 1/2 tsp. basil
- 1/8 tsp. hot sauce
- salt to taste
- 1 pound fish filets
- 1 Tbsp. parsley, minced
| | In a large skillet, saute onion, pepper and garlic in margarine until soft. Add remaining ingedients except fish filets, green onion and parsley. Bring to boil and simmer for 30 minutes. Add a small amount of water if needed. Add filets, green onion and parsley. Cover and simmer 20 to 25 minutes. Trout, catfish or flounder can be used. Serves 4 |
|
|
[ Curiouser & Curiouser ]