| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Cajun |
Cajun, Fish, Seafood |
6 |
Servings |
INGREDIENTS
| 2 |
T |
Butter or margarine |
| 1/2 |
c |
Green bell pepper, chopped |
| 1/4 |
c |
Onion, finely chopped |
| 1 |
lb |
Turbot or other white fish |
| 1 |
|
Tomatoes, stewed14.5oz |
| 1 |
|
Tomato paste, 6oz |
| 1/2 |
c |
Sliced mushrooms |
| 1 1/2 |
t |
Creole seasoning blend |
| 1 |
|
Clams, minceddrained6.5oz |
|
|
Hot cooked rice |
|
|
Lemon wedges |
INSTRUCTIONS
Melt butter in a large skillet over medium heat; add bell pepper and
onion and cook 6 to 8 minutes or until tender, stirring occasionally.
Add fish and cook 5 minutes or until fish is opaque, stirring
occasionally. Stir in tomatoes, tomato paste, mushrooms and seasoning.
Bring to a boil, reduce heat and simmer 10 to 15 minutes or until
slightly thickened. Stir in minced clams and cook, uncovered, 2
minutes until thoroughly heated, stirring occasionally. Serve with
rice, garnished with lemon wedges.
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