Creole Fish Orleans | |
ID: 564 Seafood | |
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. | |
Submitted by: Creative Cooking USA
Recipes are for personal use only. You may NOT use our recipes in collections of recipes, cookbooks, web sites, etc. without permission from Creative Computing. |
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