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Gulf-style creole fish

Yield: 6 Servings

Ingredients:

• 2 tb Butter or margarine
• 1/2 c Green bell pepper chopped
• 1/4 c Onion finely chopped
• 1 lb Turbot or other white fish
• 1 cn Tomatoes stewed(14.5oz)
• 1 cn Tomato paste(6oz)
• 1/2 c Sliced mushrooms
• 1 1/2 ts Creole seasoning blend
• 1 cn Clams

Instructions:

minced drained(6.5oz) Hot cooked rice Lemon wedges 1. Melt butter in a large skillet over medium heat; add bell pepper and onion and cook 6 to 8 minutes or until tender stirring occasionally. 2. Add fish and cook 5 minutes or until fish is opaque stirring occasionally. 3. Stir in tomatoes tomato paste mushrooms and seasoning. 4. Bring to a boil reduce heat and simmer 10 to 15 minutes or until slightly thickened. 5. Stir in minced clams and cook uncovered 2 minutes until thoroughly heated stirring occasionally. 6. Serve with rice garnished with lemon wedges.

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