Difference between revisions of "New Orleans Fish Creole"
RealRecipes (talk | contribs) m (Text replace - "]] ==References== <references/>" to "]]") |
RealRecipes (talk | contribs) m (Text replace - "Category:Creole Meat Dishes" to "Category:Meat Recipes Category:Louisiana Creole cuisine") |
||
| Line 25: | Line 25: | ||
==References== | ==References== | ||
<references/> | <references/> | ||
| − | [[Category:Creole | + | [[Category:Meat Recipes]] |
| + | [[Category:Louisiana Creole cuisine]] | ||
[[Category:Curry Recipes]] | [[Category:Curry Recipes]] | ||
[[Category:Dover sole Recipes]] | [[Category:Dover sole Recipes]] | ||
Revision as of 17:00, 19 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.
