Creole Fish
- 1 12 lbs flounder or 1 12 lbs other fish
- 1 lemon, sliced
- 1 teaspoon butter
- 2 tablespoons onions, minced
- salt and pepper, to taste
- 12 cup tomato juice
- 12 teaspoon lemon rind, grated
- 1 small pimiento, minced
- 6 tablespoons rice, uncooked
- Select a fish with firm flesh; clean skin and rub well with a slice of lemon.
- Melt butter; add onion and fish and cook until golden.
- Season with salt and pepper, add tomato juice, lemon rind, and pimiento.
- Cook slowly until fish is tender.
- Cook rice in boiling salted water until tender (about 15 minutes); drain well.
- Make a pile of rice on the platter, top with fish and pour the sauce over all.
- Garnish with lemon slices.
flounder, lemon, butter, onions, salt, tomato juice, lemon rind, pimiento, rice
Taken from www.food.com/recipe/creole-fish-255000 (may not work)