Baked Fish Creole



INGREDIENTS:

3 cups water

1 1/2 cups uncooked white rice

1/4 cup butter

1 onion, chopped

1 clove garlic, minced

2 stalks celery, chopped

1 green bell pepper, chopped

1/4 cup all-purpose flour

2 cups milk

1 teaspoon salt

1/4 teaspoon ground black pepper

1/2 teaspoon hot pepper sauce

1/2 cup chili sauce

1 pound cod fillets

2 tomatoes, sliced

DIRECTIONS:

1. Preheat oven to 400 degrees F (205 degrees C). Lightly
butter a 9x13 inch baking dish. In a saucepan bring water
to a boil. Add rice and stir. Reduce heat, cover and simmer
for 20 minutes.

2. In a Dutch oven, melt the butter over medium heat. Add
the onions and garlic. Cook until tender about 4 minutes.
Add the celery and pepper. Cook for 3 minutes. Do not brown
add the flour and stir well. Cook for 3 minutes.

3. Stir in the milk and bring just to a boil. Season with
salt, pepper and hot sauce. Stir in the chili sauce. Taste
and adjust seasoning.

4. Place rice into the bottom of the prepared pan. Arrange
the fish fillets over the rice in a single layer. Place the
sliced tomatoes over the fish and pour the sauce over the
top.

5. Bake at 400 degrees F (205 degrees C) for 20 minutes or
until fish is just cooked and flakes easily with a fork.



Baked Fish Creole