Creole Fish

"Savory and tender, this fish dish comes from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."
 
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Ready In:
30mins
Ingredients:
9
Serves:
4
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ingredients

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directions

  • Select a fish with firm flesh; clean skin and rub well with a slice of lemon.
  • Melt butter; add onion and fish and cook until golden.
  • Season with salt and pepper, add tomato juice, lemon rind, and pimiento.
  • Cook slowly until fish is tender.
  • Cook rice in boiling salted water until tender (about 15 minutes); drain well.
  • Make a pile of rice on the platter, top with fish and pour the sauce over all.
  • Garnish with lemon slices.

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