Tuesday, June 15, 2010

Baked Fish Steaks with Creole Sauce

1 Tbsp. olive oil
1/2 c. red bell pepper, chopped
1/2 c. green bell pepper, chopped
1/4 c. onion, chopped
2 small garlic cloves, finely minced
1/4 c. dry white wine
1 (28 oz.) can diced tomatoes
1 small bay leaf
1/4 tsp. ground cloves
1/2 tsp. salt
1/2 tsp. granulated sugar
2 - 2.5 lbs. fish steaks (salmon, cod, swordfish...I used swordfish) - 6 steaks

Preheat oven to 400 degrees. Butter flat 9 x 13 pan, and place fish steaks inside. Heat oil in large saucepan over medium heat. Saute peppers and onion until tender, but not browned. Add garlic and saute 1 minute. Add wine and cook 3 minutes or until liquid is absorbed. Stir in tomatoes, bay leaf, cloves, salt and sugar and simmer, stirring occasionally, 10-15 minutes. Pour creole sauce over fish. Bake for 25-30 minutes or until fish can be flaked easily with fork.

To Freeze: Use fresh fish steaks. Bake fish in a flat casserole lined with heavy-duty foil and buttered (or use a foil casserole dish) at 400 degrees for 20 minutes. Cool. Freeze. Remove foil-wrapped fish from casserole, if using this method. Wrap top with foil and overwrap with plastic wrap or plastic bag. Return to freezer.

To serve: Unwrap and return to casserole dish (if frozen in foil). Bake in a 425 degree oven for 35-40 minutes or until thoroughly hot and cooked.

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