"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Fish in Creole Sauce Recipe

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This recipe for Fish in Creole Sauce, by , is from Look What's Cooking at Brown Mackie College Cincinnati, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carla Cocco
Added: Friday, August 28, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 small fish fillets, whitefish, cod, tilapia, etc
1 medium onion, chopped
1/4 cup chopped green pepper
1 tbsp olive oil
1/2 cup ketchup
1/2 cup water
1 tbsp Worcestershire sauce
salt & pepper to taste
Hot pepper sauce

Directions:
Directions:
In a saucepan, saute onion and green pepper in oil until tender. Stir in Ketchup and remaining ingredients. Simmer, uncovered for 10 minutes, stirring occasionally.

Serve over cooked (any style, fried, baked, blackened, grilled, etc) fish fillets.

Personal Notes:
Personal Notes:
Other options: Add 1-2 cans tuna and flake into sauce. Serve over hot rice. Also great on omelets or other kinds of meat or chicken.

 

 

 

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