Creole Fish Orleans

• 1/4 c. Promise margarine
• 1 large onion, chopped (1 c.)
• 1/2 c. sliced celery
• 1 tsp. minced garlic
• 1 (16 oz.) can 50% less salt tomatoes (undrained), cut in pieces
• 1 bay leaf
• 1 Tbsp. Worcestershire sauce
• 1/4 tsp. salt
• 1/8 tsp. hot pepper sauce
• 1 c. sliced fresh mushrooms
• 1 1/2 lb. fish fillets (sole, flounder or turbot)

1. In large skillet, melt Promise; saute onion, celery and garlic 3 minutes.
2. Stir in tomatoes, bay leaf, Worcestershire sauce, salt and hot pepper sauce.
3. Simmer 15 minutes or until thickened.
4. Add mushrooms.
5. Roll fillets.
6. Arrange in sauce.
7. Cover.
8. Cook 10 minutes longer or until fish is done.
9. Remove fish to serving platter.
10. Remove bay leaf from sauce; discard.
11. Spoon sauce around fish; sprinkle with parsley if desired.
12. Makes 4 servings.

promise margarine, onion, celery, garlic, salt tomatoes, bay leaf, worcestershire sauce, salt, hot pepper sauce, mushrooms, fish

Taken from www.cookbooks.com/Recipe-Details.aspx?id=931 (may not work)