*  Exported from  MasterCook  *
 
                                Creole Fish
 
 Recipe By     : 
 Serving Size  : 32   Preparation Time :0:00
 Categories    : Creole                           Fish
                 Seafood
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
 *****  NONE  *****
 
 
     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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