Fridays are just Fine for Fish

Spicy and zippy dishes welcome the weekend! I am still thinking about having fish tonight and going through some of my multiple starred recipes. This Creole Fillet recipe came from a 56th ARS Squadron collection of recipes. We were in Iceland where Ysa, or cod was fresh and abundant. I have used haddock and even red snapper for this dish too.
Creole Fillets
Serves 4
1 lb fresh solid fish
1/2 c chopped fine onions
1/2 c chipped bell pepper (red or green)
1 clove garlic, minced
1/4 c margarine or olive oil
1 1lb can tomatoes, cut up
1 T dried parsley
1 chicken bouillon cube
1/2 t Franks hot sauce
1 T cornstarch or flour
1 T cold water
Hot Rice

Thaw fish if frozen. Cut into 1 inch pieces. In saucepan cook onion, pepper and garlic in margarine or olive oil. Add undrained tomatoes, parsley, bouillon cube ( smash on side of pan in juices to assure that it mixes) and Franks Hot Sauce. Cover and simmer for 10 minutes. Combine flour or cornstarch with water, stir into mixture. Cook and stir until thickened and bubbly. Stir in fish and return to boil. Reduce heat, cover and simmer 5 to 7 more minutes until fish flakes easily when tested with a fork. Do not overcook. Serve with rice.byDeborahonFriday, January 08, 2010Military Life:,,

Leave a Reply

Your email address will not be published. Required fields are marked *