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Creole Fish Orleans

564Seafood
  Yield/Servings: 4 servings  
Ingredients:
1/4 cup butter
1 large onion, chopped (1 cup)
1/2 cup sliced celery
1 tsp. minced garlic
1 can (16 oz.) 50% less salt tomatoes
1 bay leaf
1 tbs. Worcestershire sauce
1/4 tsp. salt
1/8 tsp. hot pepper sauce
1 cup sliced, fresh mushrooms
1 1/2 pounds fish fillets (sole, flounder, turbot)
 
 
Instructions:
Don't drain tomatoes, cut in pieces.

In large skillet melt butter; saute onion, celery and garlic 3 minutes. Stir in tomatoes, bay leaf, Worcestershire, salt and hot pepper sauce. Simmer 15 minutes or until thickened. Add mushroom. Roll fillets, arrange in sauce. Cover. Cook 10 minutes longer, or until fish is done. Remove fish to serving platter. Remove bay leaf from sauce; discard. Spoon sauce around fish; sprinkle with parsley, if desired.
 
Submitted by: Creative Cooking USA

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