---------- Recipe via Meal-Master (tm) v8.05

     Title: Kingfish Creole
Categories: Fish
     Yield: 8 Servings

     4 lb Kingfish *
     2 tb Butter
     2 tb Oil
     1 md Onion; chopped
     1 lg Green pepper **
     2 cl Garlic; minced
     1 c  Canned tomatoes ***
     1    Bay leaf
          Salt & Fresh ground pepper

 * filleted and skinned (bonito may be used)

 ** seeded & chopped

 *** drained and chopped

 Preheat oven to 350 degrees F.

 Heat the butter and oil in a heavy skillet. Add the onion, green
 pepper, and garlic, sautÿ until the onion is transparent. Add the
 tomatoes, bay leaf, salt and pepper, stir to blend, and simmer the
 sauce for a few minutes. Put the fish in a baking dish, spoon the
 sauce over, and bake for 15 minutes.

 Source: Cooking Fish and Shellfish - Ruth A. Spear

 Pad's note: [PadG]

 This is really a recipe for kingfish, but the author suggested that
 bonito may be used to substitute, which I did, and liked it. I will
 post it exactly as in the book. Haven't had a bonito in the house
 for many years now, and so don't recall exactly what adjustments I
 made to the seasoning, but I did make some, to "kick it up a couple
 of notches", as Emeril would say.

 Source: Pad Gajajiva

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