Gulf-Style Creole Fish
2 T Butter or margarine
1/2 c Green bell pepper,chopped
1/4 c Onion,finely chopped
1 lb Turbot or other white fish
1 cn Tomatoes,stewed(14.5oz)
1 cn Tomato paste(6oz)
1/2 c Sliced mushrooms
1 1/2 t Creole seasoning blend
1 cn Clams,minced,drained(6.5oz)
Hot cooked rice Lemon wedges 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.