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March 07, 2006
Bass Creole
Bass Creole
Yield: 1 servings
1 lb Bass fillets
2 T Butter or margarine
1 md Chopped onion
1/4 t Tarragon leaves
1 c Tomatoes, peeled and drained
1 Green pepper chopped
1/2 t Salt
1/4 t Tabasco
1 Bay leaf
2 T Lemon juice
1/4 lb Sliced mushrooms
Melt butter in skillet. Add onion and green peppers and saute until tender. Add mushrooms and cook another 3 minutes.
Add tomatoes, lemon juice. tarragon, bay leaf, tabasco and salt. Cover and simmer 20 minutes.
Add fish and simmer until fish flakes easily with fork, about 12 to 15 minutes.
Contributed to our recipe list by Richard.
Posted by Willie Crawford at March 7, 2006 08:21 PM
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