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Main dishes

Creole Fish Fillets

Creole Fish Fillets recipe
photo by:kraft
Capture the flavor of New Orleans without leaving your kitchen. The cheesy tomato sauce gives the broiled fish fillets a delicious Creole flair.
5 min
22 min
6 servings
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What You Need

cup  butter or margarine, divided
lb.  ocean perch fillets, 1 inch thick
cup  chopped celery
cup  chopped onion
cup  chopped green pepper
Tbsp.  flour
cup  chopped tomato
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 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.
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