Creole Fish

Title:
Creole Fish

Yield:
32 Servings

Categories:
Creole,
Fish,
Seafood,
Crowds




Ingredients:





   3/4 c  Vegetable oil


     1 c  Celery,thinly sliced


     1    Garlic clove,minced


     1    Bay leaf,finely crushed


     1 ts Black pepper


     3 tb Salt


     3 ds Tabasco sauce


   1/2 c  Water,cold


    32    Fish fillets,lg,breaded


   1/3 c  Lemon juice


     1 c  Onion,chopped


     1 c  Green bell pepper,thin slice


     1 qt Tomato puree


     1 ts Thyme


     3 tb Sugar


     1 tb Worcestershire sauce


   1/2 c  Cornstarch


    16 lb Fish fillets


    64    Fish fillets,sm,breaded


   2/3 c  Butter






 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.


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


 translucent and thick.


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


 per serving.


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


 if frozen; pat dry and place in well-oiled shallow baking dishes. Cover


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


 easily.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini