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.