NY2ATL's LOW CARB RECIPES
CREOLE FISH FILLETS
Creole Fish Fillets
Ingredients:
4 6oz. fillets of any firm fleshed fish ( EX: Mahi Mahi, Swordfish, Halibut)
1 tablespoon fresh lemon juice (1/2 lemon)
salt and freshly ground black pepper
1 tablespoon unsalted butter
1/2 small onion, thinly sliced (1/2 cup)
1/2 small red bell pepper, thinly sliced (1/2 cup)
1/2 small green bell pepper, thinly sliced (1/2 cup)
1/2 cup chopped canned tomatoes, with juice
1 tablespoon fresh cilantro, chopped
hot pepper sauce
1 tablespoon olive oil
Ingredients:
4 6oz. fillets of any firm fleshed fish ( EX: Mahi Mahi, Swordfish, Halibut)
1 tablespoon fresh lemon juice (1/2 lemon)
salt and freshly ground black pepper
1 tablespoon unsalted butter
1/2 small onion, thinly sliced (1/2 cup)
1/2 small red bell pepper, thinly sliced (1/2 cup)
1/2 small green bell pepper, thinly sliced (1/2 cup)
1/2 cup chopped canned tomatoes, with juice
1 tablespoon fresh cilantro, chopped
hot pepper sauce
1 tablespoon olive oil
Directions:
Sprinkle fish with lemon juice, salt and pepper to taste; set aside.
In a saucepan over medium-high heat, melt butter.
Saute onions and peppers until slightly softened, about 2 minutes.
Add tomatoes: reduce heat to medium and simmer until sauce thickens, about 8 minutes.
Stir in cilantro and hot pepper sauce to taste. Set aside.
Heat oil in large non-stick skillet over high heat.
Saute fish until just cooked through, about 3 minutes per side.
Spoon sauce over fish before serving.
Serves 4.
