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  Recipe Home » Cajun » Creole Fish
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  Creole Fish
  Category: Cajun
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 167
Ingredients:
3/4 cup Vegetable oil
1 cup Celery,thinly sliced
1 each Garlic clove,minced
1 each Bay leaf,finely crushed
1 tsp Black pepper
3 tbsp Salt
3 dash Tabasco sauce
1/2 cup Water,cold
32 each Fish fillets,lg,breaded
1/3 cup Lemon juice
1 cup Onion,chopped
1 cup Green bell pepper,thin slice
1 qt Tomato puree
1 tsp Thyme
3 tbsp Sugar
1 tbsp Worcestershire sauce
1/2 cup Cornstarch
16 lb Fish fillets
64 each Fish fillets,sm,breaded
2/3 cup Butter
Instructions:
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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