(Use orange roughy, catfish, or haddock in this recipe.
Ingredients:
- Shrimp Sauce:
- 1 tablespoon vegetable oil
- 1/4 cup green onion, sliced
- 1 clove garlic, minced
- 1 can (14.5 ounces) diced tomatoes
- 1/4 cup chili sauce
- 1 cup chopped green pepper
- 1 teaspoon sugar
- 1/4 teaspoon dried thyme leaves
- 1/8 teaspoon ground cayenne pepper
- 16 ounces large cooked shrimp, (1 1/2 cups)
- .
- Fish
- 2 tablespoons butter
- 6 orange roughy fillets, thawed if frozen, or use catfish or haddock fillets
- salt
- 2 tablespoons lemon juice
Preparation:
In large skillet, saute onions and garlic in oil until tender. Stir in diced
tomatoes, chili sauce, green pepper, sugar, thyme, and the cayenne
pepper. Simmer mixture for 15 minutes, stirring occasionally. Stir in shrimp; simmer 5 minutes longer.
Heat oven to 450°. Melt the 2 tablespoons of butter in a 13x9x2-inch baking pan. Place fish in melted butter, turning to coat both sides. Sprinkle lightly with salt, pepper and lemon juice. Bake at 450°. for 7 to 10 minutes. Arrange fish fillets on a serving plate, topped with the Creole shrimp sauce.
Serves 6.
Serves 6.
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