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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cuisine: Cajun & Creole
     Serving Size: 32 - Change
Nutritional Facts
Servings Per Recipe: 32

Amount Per Serving
Calories 5
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 659mg
27%
Total Carbohydrate 1g
0%
Dietary Fiber 0g
0%
Sugars 1g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Creole Fish

Date Added: June 11, 2009

Ingredients:

1 Teaspoon Pepper to taste
1 Tablespoon Worcestershire Sauce
3 Tablespoons Salt 1 t.
3 Tablespoons Sugar (for decoration)
3 Dashes Hot Sauce , or to taste
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Directions:

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. Blend cornstarch into water; stir briskly into sauce and cook until translucent and thick.

5. 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.

6. Serve with warm sauce, allowing 1/3 to 1/2 cup per serving.

7. NOTE: Unbreaded fish fillets may be baked directly in sauce, too.

8. Thaw fish if frozen; pat dry and place in well-oiled shallow baking dishes.

9. Cover with sauce; bake in preheated 375'F 25 to 30 minutes, or until fish flakes easily.

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Dietary Notes:
This recipe is low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 5.16 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Malt, Natural Sweeteners allergies.
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