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  • Creole Fish

    0 votes
    Creole Fish
    Servings: 12
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 3/4 c. Vegetable oil
    • 1 c. Celery,thinly sliced
    • 1 x Garlic clove,chopped
    • 1 x Bay leaf,finely crushed
    • 1 tsp Black pepper
    • 3 Tbsp. Salt
    • 3 dsh Tabasco sauce
    • 1/2 c. Water,cool
    • 32 x Fish fillets,lg,breaded
    • 1/3 c. Lemon juice
    • 1 c. Onion,minced
    • 1 c. Green bell pepper,thin slice
    • 1 quart Tomato puree
    • 1 tsp Thyme
    • 3 Tbsp. Sugar
    • 1 Tbsp. Worcestershire sauce
    • 1/2 c. Cornstarch
    • 16 lb Fish fillets
    • 64 x Fish fillets,sm,breaded
    • 2/3 c. Butter

    Directions

    1. 1. Heat oil in large Dutch oven; lightly saute/fry onions, celery, bell pepper and garlic till soft (don't brown).
    2. 2. Add in tomatoes, tomato puree, bay leaf, thyme, pepper, sugar, salt, Worcestershire sauce and Tabasco.
    3. 3. Stir well; bring to a boil, reduce heat, cover and simmer at least 1 hour.
    4. 4. Correct seasoning.
    5. 5. Blend cornstarch into water; stir briskly into sauce and cook till translucent/soft and thick.
    6. 6. Prepare fish as desired: Steam or possibly poach fillets; or possibly bake (in sauce of lemon juice and melted butter) in preheated 375'F. oven 20 to 30 min; or possibly deep-fry breaded fillets. Serve with hot sauce, allowing 1/3 to 1/2 c. NOTE: Unbreaded fish fillets may be baked directly in sauce, too. Thaw fish if frzn; pat dry and place in well-oiled shallow baking dishes. Cover with sauce; bake in preheated 375'F. 25 to 30 min, or possibly till fish flakes easily.

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