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<blockquote data-quote="MO_cows" data-source="post: 780571" data-attributes="member: 9169"><p>This one always comes out moist and flavorful:</p><p></p><p>Creole Baked Fish</p><p></p><p>4 serving size pieces of fish - I like it with catfish but tilapia or another mild white fish would work</p><p>half onion or small onion, chopped </p><p>half green pepper or small one, chopped</p><p>1 stalk celery, diced</p><p>1 garlic clove, crushed</p><p></p><p>saute these until slightly softened. I like it done in a pat of butter and some olive oil. Turn off heat and add:</p><p>Worcestershire sauce, about 2 teaspoons</p><p>1 14.5 oz can diced or crushed tomatoes</p><p>dash or three of cayenne pepper, depending how much zing you like</p><p>salt to taste</p><p></p><p>stir this together well, then spread it over the fish in a baking dish. Bake uncovered at 375 for 15 minutes or until fish flakes. I like to serve this with rice as a vessel for the extra vegetables and pan sauce.</p></blockquote><p></p>
[QUOTE="MO_cows, post: 780571, member: 9169"] This one always comes out moist and flavorful: Creole Baked Fish 4 serving size pieces of fish - I like it with catfish but tilapia or another mild white fish would work half onion or small onion, chopped half green pepper or small one, chopped 1 stalk celery, diced 1 garlic clove, crushed saute these until slightly softened. I like it done in a pat of butter and some olive oil. Turn off heat and add: Worcestershire sauce, about 2 teaspoons 1 14.5 oz can diced or crushed tomatoes dash or three of cayenne pepper, depending how much zing you like salt to taste stir this together well, then spread it over the fish in a baking dish. Bake uncovered at 375 for 15 minutes or until fish flakes. I like to serve this with rice as a vessel for the extra vegetables and pan sauce. [/QUOTE]
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