Ingredients
2-3 lb Fish fillets - cubed
2 t Sea salt
1 t Black Pepper
1/2 t Cayenne Pepper
3 T Butter
2 c Onion - finely chopped
1/2 c Celery - finely chopped
1/4 c Bell Pepper - finely chopped
6 Cloves Garlic - minced
1 Can Rotel tomatoes w-green chilies
1-16 oz Can Stewed Ripe tomatoes
1 Can tomato Sauce (small)
1 c White wine
1/3 c Parsley - minced
1 T Creole Mustard
3 Bay Leaves
2 Lemons - juiced
2 t Cajun Seasoning (Tony Chachere’s)
4 c Steamed Rice
Preparation
- Wash fish thoroughly and pat dry. Remove all traces of blood from fish. Set aside.
- In a 3-qt sauce pan melt butter over med-high heat and saute onions, celery and bell pepper. Add in the garlic (do not let it burn). Add in all tomato ingredients and cook over med-high heat for 10 mins. Blend in the white wine and then add in all the remaining ingredients (not the fish) and simmer for 30 minutes.
- Add cubed fish to sauce. Fish will increase the water content so remove lid to allow the sauce to cook down. **Stir constantly. *When the meat is flakey - the sauce is done.
