Baked Fish with Creole Sauce
rec.food.cooking/Seesa 2/1997

I make a Creole sauce to put on baked fish (you can use most any type of fish except salmon and/or tuna type fish.

4 fresh fish files about 5-6 oz each (Haddock, halibut and catfish are my favs)
salt and pepper

4 medium chopped fresh tomatoes (about 2 cups)
(plum tomatoes work best but any will work) You can skin/seed the tomatoes if you desire.
1 med onion chopped
1 green pepper chopped
2 garlic cloves smashed
2 ribs of celery chopped
1 Tablespoon Worcestershire (soy sauce will work too)
1-2 tablespoons olive oil or butter/margarine
Optional:
1/2 lb fresh mushrooms sliced
1 Jalapeno or other hot pepper if you like food with a kick.

Heat the oil in a saute pan, add celery, Onions, garlic, green peppers mushrooms and jalapeno and saute 4-5 minutes until veggies are softened. Add the chopped tomato and Worcestershire sauce. Bring to a boil, then simmer for 5-10 minutes to let the tomatoes cook down.

Salt and pepper the fish and place in a baking pan. Pour the sauce over and bake for about 10-15 minutes until the fish flakes serve over cooked rice

The sauce freezes well if mushrooms are not added, and I usually make a big batch and freeze 2-3 cups per bag then add sauteed mushrooms when I am baking the fish.