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- Exported from MasterCook *
Creole Fish
Recipe By :
Serving Size : 32 Preparation Time :0:00
Categories : Creole Fish
Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 c Vegetable oil
1 c Onion,chopped
1 c Celery,thinly sliced
1 c Green bell pepper,thin slice
1 Garlic clove,minced
1 qt Tomato puree
1 Bay leaf,finely crushed
1 ts Thyme
1 ts Black pepper
3 tb Sugar
3 tb Salt
1 tb Worcestershire sauce
3 ds Tabasco sauce
1/2 c Cornstarch
1/2 c Water,cold
16 lb Fish fillets
32 Fish fillets,lg,breaded
64 Fish fillets,sm,breaded
1/3 c Lemon juice
2/3 c Butter
1. Heat oil in large Dutch oven; lightly saute onions, celery, bell pepper
and garlic until soft (do not brown).
2. Add tomatoes, tomato puree, bay leaf, thyme, pepper, sugar, salt,
Worcestershire sauce and Tabasco.
3. Stir well; bring to a boil, reduce heat, cover and simmer at least 1
hour.
4. Correct seasoning.
5. Blend cornstarch into water; stir briskly into sauce and cook until
translucent and thick.
6. Prepare fish as desired: Steam or poach fillets; or bake (in sauce of
lemon juice and melted butter) in preheated 375'F. oven 20 to 30 minutes;
or deep-fry breaded fillets. Serve with warm sauce, allowing 1/3 to 1/2 cup
per serving.
NOTE: Unbreaded fish fillets may be baked directly in sauce, too. Thaw fish
if frozen; pat dry and place in well-oiled shallow baking dishes. Cover
with sauce; bake in preheated 375'F. 25 to 30 minutes, or until fish flakes
easily.
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