Mahi-Mahi Creole

• 1 1/2 lb. Mahi-Mahi
• 1 stick butter
• 2 tsp. creole seasoning
• 2 oz. chopped fresh Italian parsley (about 6 stalks parsley)
• 1 pinch dill
• 1 pinch garlic salt
• 1 c. fresh chopped mushrooms
• 1/2 lemon, squeezed
• 2 Tbsp. sherry wine
• 1/2 green pepper, chopped
• 1 small white onion, chopped
• 2 (8 oz.) cans tomato sauce

1. Roll fish in creole seasoning.
2. In large iron skillet, saute fish in butter and sherry wine for 3 minutes.
3. Then put in oven for 10 minutes at 350 degrees.
4. Remove from oven and take fish out of skillet and set aside.
5. In same skillet, add green peppers, onions, parsley, mushrooms, dill, garlic salt, tomato sauce and 1 tablespoon of sherry wine.
6. Last, add the 1/2 lemon, squeezed, and return fish to skillet.
7. Saute for another 2 to 3 minutes.
8. Then serve and enjoy.

mahimahi, butter, creole seasoning, fresh italian parsley, dill, garlic salt, mushrooms, lemon, sherry wine, green pepper, white onion, tomato sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=99459 (may not work)