Braided Fish with Tomato Sauce, Creole Rice and Summer Vegetables

Braided Fish

Braided Fish with Tomato Sauce, Creole Rice and Summer Vegetables

Can you say, Fish, Dish, Delicious?! Eating fish twice a week will reduce your cholesterol. The artistically braided Salmon and Flounder is accented with a flavorful, vitamin packed tomato sauce. Served with hearty Creole Rice along with tender summer squash from the grill and you’ve got an a dish that “isn’t just whistling dixie!”

BRAIDED FISH (Serves 4)

Ingredients

  • 1 lb. salmon cut into long ¼ inch thick strips
  • 1 lb. flounder or sole cut into long ¼ inch thick strips
  • olive oil
  • salt and pepper

Preparation

Braid fish
Season with salt and pepper
Place on oiled parchment paper or foil
Brush fish with olive oil
Bake at 350 degrees until cooked through (about 30 minutes).

SPICY TOMATO SAUCE

Ingredients

  • 2 Tablespoons olive oil
  • 2 cloves of garlic – minced
  • ½ diced onion
  • ½ minced jalapeno
  • 1 tablespoon dried oregano
  • ½ red bell pepper – diced
  • ½ green bell pepper – diced
  • ¼ cup celery – diced
  • 2 cups tomato puree
  • 1 cup crushed tomatoes
  • 2 tablespoons fresh parsley – chopped

Preparation

Sauté garlic and onions until tender.
Add oregano and remaining vegetables, continue to sauté until tender.
Then add tomato puree and crushed tomatoes.
Simmer 10 minutes.

CREOLE RICE (Serves 4)

Ingredients

  • 1 tablespoon canola oil
  • 1 clove minced garlic
  • 1 medium onion diced
  • 2 teaspoons cumin
  • 1 cup long grain rice
  • 1 cup chicken stock
  • 1 cup tomato juice
  • 1 cup frozen peas – defrosted
  • Salt and cayenne pepper to taste

Preparation

Preheat oven to 350 degrees.
In a heavy-bottomed pot over medium heat cook the onion, garlic and cumin in the oil until translucent.
Add the rice and stir to coat with oil.
Add the chicken stock, tomato juice, salt and cayenne pepper.
Cover and bring to a boil.
Put in oven for 20 minutes.

GRILLED SUMMER SQUASH (Serves 4)

Ingredients

  • 1 yellow squash
  • 1 zucchini
  • olive oil
  • salt and pepper

Preparation

Cut vegetables into ¼ inch thick coins
Season with salt and pepper
Brush with oil.
Grill until tender.