Gulf-Style Creole Fish

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Title: Gulf-Style Creole Fish
Categories: Creole, Fish, Seafood
Yield: 6 servings

2 T Butter or margarine
1/4 c Onion,finely chopped
1 cn Tomatoes,stewed(14.5oz)
1/2 c Sliced mushrooms
1 cn Clams,minced,drained(6.5oz)
1 x Lemon wedges
1/2 c Green bell pepper,chopped
1 lb Turbot or other white fish
1 cn Tomato paste(6oz)
1 1/2 t Creole seasoning blend
1 x Hot cooked rice

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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