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Serves/Makes: 2 or 3

Ingredients:

• 2 tablespoons (30 mL) butter
• 1 sweet green pepper, into strips
• 2 onions, chopped
• 1 garlic clove, minced
• 1/2 cup (125 mL) freshly minced mushrooms
• 1 (14-ounce / 398-mL) can tomatoes, broken-up
• 2 tablespoons (30 mL) tomato paste
• 1 bay leaf
• 1 small hot pepper or
  a few drops Tabasco sauce
• 2 tablespoons (30 mL) lemon juice
• Salt, to taste
• 1 1/4 pounds (567 g) any white fish fillets, into 3/4-inch (2-cm) cubes
• 2 tablespoons (30 mL) freshly chopped parsley

How to cook:

• Into a fry pan, melt butter; often together green pepper strips, chopped onion, minced garlic and minced mushrooms.
• Mix in broken-up tomatoes, tomato paste, bay leaf, hot pepper or Tabasco sauce and lemon juice.
• Season with salt; bring to a boil.
• Lower heat; simmer slowly, uncovered, for 30 minutes.
• Mix in fish fillet cubes; cover.
• Simmer for 10 minutes more, over low heat.
• Serve, really hot, sprinkled with chopped parsley.

This recipe for Creole Fish Fillets - 2 serves/makes: 2 or 3

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Main Ingredient: Various Fish
Preparation Method: Poached/Simmered
Cuisine: Creole