Main dishes

Creole Fish Fillets

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photo by:kraft

A cheesy tomato sauce is served over broiled perch fillets for an easy entree with Creole flair.

time

prep:

5 min

total:

22 min

servings

total:

6 servings

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what you need

1/3

cup butter or margarine, divided

1-1/2

lb. ocean perch fillets, 1 inch thick

1/2

cup chopped celery

1/4

cup chopped onion

1/4

cup chopped green pepper

Tbsp. flour

cup chopped tomato

1/2

lb. (8 oz.) VELVEETA®, cut up

Make It

PREHEAT broiler. Melt 3 Tbsp. of the butter. Place fish on greased rack of broiler pan.

BROIL 5 to 6 min. on each side or until fish flakes easily with fork, brushing frequently with the melted butter. Cook and stir celery, onion and green pepper in remaining butter in medium skillet on medium heat. Stir in flour until well blended.

ADD tomato and VELVEETA. Reduce heat to low; cook until VELVEETA is completely melted, stirring occasionally. Serve over fish.

Kraft Kitchens Tips

Serving Suggestion

Serve with a mixed green salad and hot steamed rice.

Substitute

Substitute cod or whitefish fillets for the ocean perch fillets.

How to Chop Onions

Cut a peeled whole onion into thin slices about 1/4 inch thick. Stack two or three slices, then make several crosswise cuts, about 1/4 inch apart, in both directions down through onion slices.