Difference between revisions of "Creole-style Flounder"
RealRecipes (talk | contribs) m (Text replace - "Category:Creole Meat Dishes" to "Category:Meat Recipes Category:Louisiana Creole cuisine") |
RealRecipes (talk | contribs) m (Text replace - "Category:(.*) recipes" to "Category:$1 Recipes") |
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[[Category:Flounder Recipes]] | [[Category:Flounder Recipes]] | ||
[[Category:Green bell pepper Recipes]] | [[Category:Green bell pepper Recipes]] | ||
| − | [[Category:Seafood | + | [[Category:Seafood Recipes]] |
[[Category:Rice Recipes]] | [[Category:Rice Recipes]] | ||
[[Category:Tomato Recipes]] | [[Category:Tomato Recipes]] | ||
[[Category:Green onion Recipes]] | [[Category:Green onion Recipes]] | ||
[[Category:Tomato sauce Recipes]] | [[Category:Tomato sauce Recipes]] | ||
Revision as of 18:48, 9 May 2012
Description
Makes 6 servings
Ingredients
- 1 large green bell pepper, sliced into thin strips
- 1½ cups sliced green onions
- 2 tablespoons butter or margarine
- 1 x 14½- to 16-ounce can tomatoes, chopped (2 cups)
- 1 x 8-ounce can tomato sauce
- salt
- ground black pepper
- ½ teaspoon powdered thyme
- 1 bay leaf
- 1½ pounds fillets of flounder or other white fish
- 3 cups hot cooked rice
Directions
- Cook green pepper and onions with tops in butter until tender.
- Stir in tomatoes, tomato sauce, 1 teaspoon salt, ¼ teaspoon pepper, thyme and bay leaf.
- Simmer gently for 20 minutes.
- Remove bay leaf.
- Arrange fillets in lightly buttered shallow baking pan.
- Season with salt and pepper.
- Spoon sauce over fillets.
- Bake at 375 degrees 15 minutes or until flakes easily with fork.
- Serve over beds of rice.
