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Filets Of Sole In Creole Sauce

Chef.at.Home's picture
Ingredients
  Onion 1 Medium, chopped
  Chopped celery 1⁄2 Cup (8 tbs)
  Butter/Margarine 1 Tablespoon
  Tomato sauce 8 Ounce (1 Can)
  Salt 1⁄2 Teaspoon
  Curry powder 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Chopped green pepper 1 Cup (16 tbs)
  Frozen sole fillet/Haddock / perch / turbot 2 Pound, partly thawed (2 Packages, 1 Pound Each)
Directions

1. Saute onion and celery in butter or margarine until soft in a large skillet; stir in tomato sauce, salt, curry powder, pepper and green pepper.
2. Cut each fish block in thirds; place in a single layer in the sauce; cover. Bring to boiling, then simmer 15 minutes, or until fish flakes easily.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Fish
Interest: 
Quick, Healthy
Cook Time: 
20 Minutes

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