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Craig Claiborne's Fish Creole

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1¾ lbs. skinless, boneless fish fillets (such as grouper, sea bass, cod or red snapper)
6 tablespoons unsalted butter
1 cup thinly sliced onion
1 teaspoon minced garlic
1 red pepper, seeded and chopped
1 green pepper, seeded and chopped
2 cups imported peeled tomatoes, preferably with basil and tomato paste
2 tablespoons capers
Salt and pepper
Tabasco sauce to taste
1/4 cup finely chopped parsley

Preheat oven to 450°F.

Cut the fish into 6 individual serving pieces and set aside.

Melt 3 tablespoons butter in a saucepan and add the onion. Cook, stirring, until wilted and add the garlic and sweet peppers. Sprinkle with salt and pepper to taste. Toss well and add the tomatoes, capers, Tabasco and parsley. Cover and cook 15 minutes. Uncover and cook 5 minutes longer.

Rub a baking dish with 1 tablespoon butter and sprinkle with salt and pepper. Add the fish pieces and dot with the remaining butter. Spoon the sauce over and bake 15 minutes.

 

--From "Craig Claiborne's Southern Cooking" published by University of Georgia Press. ©2007. Orignally published in the New York Times.

 

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