Poisson Creole

Melt a generous hunk of butter and a good does of lemon or lime juice in a moderate sized skillet. The melted butter should cover the bottom. Chop half a large onion, a nice fresh tomato and a couple of green peppers and put in the skillet to brown. Add crushed garlic, bay leaf, salt and pepper to taste. After the vegetables, it’s time to add the fillets to the pan. Don’t be afraid to add more of your favourite vegetables, butter or lemon. The fillets should be turned once during the cooking process and may be broken up into smaller chunks to absorb even more of the juices. DON’T OVERCOOK. Use a fork to check if the fish is done. Once it is opaque, it’s done. Serve with a generous topping of vegetable and sauce and enjoy.

Submitted by Bill Rewalt