This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Louisiana Fish Creole
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- #35150
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 pound boneless fish fillets (about 1 inch thick)
1/4 cup soy sauce
1 cup chopped onion
1 cup diced celery
1 clove garlic, minced
1/8 teaspoon ground red cayenne pepper
1 tablespoon vegetable oil
1 package (10 ounce size) frozen cut okra or green peas*, thawed
1 pound fresh tomatoes, coarsely chopped
directions
Cut fish into 1 x 1-1/2-inch cubes; place in small bowl. Add soy sauce and turn pieces over to coat well; let stand 10 minutes.
Meanwhile, saute onion, celery, garlic and red pepper in hot oil in large skillet or Dutch oven until onion is transparent. Stir in okra and tomatoes; bring to boil. Reduce heat; cover and simmer 5 minutes.
Stir in fish mixture. Bring to boil; cover and simmer 5 to 8 minutes, or until fish flakes easily with fork. Serve immediately.
* If using peas, add to tomato mixture with fish.
added by
luckytrim
nutrition data
Nutritional data has not been calculated yet.
It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Love the spinach dip at restaurants like TGIFriday's and the Olive Garden? Make it at home with these easy-to-follow copycat recipes.
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