Creole-Style Fish Fillets over Rice

Creole-Style Fish Fillets over Rice


Servings: 4
Ingredients Preparation

14 ounces [400 g] any desired frozen fish fillets
1 cup [250 mL] long grain rice
1 ounce [28 g] Creole rice seasonings
1/3 cup [75 g] butter or margarine
1/2 cup [125 mL] sweet green pepper dices, membranes removed and seeded
1 [2-ounce / 56-g] pack Bearnaise sauce mix
1 cup [250 mL] cold water
1/4 teaspoon [1 mL] Cayenne pepper [optional]
1/2 cup [125 mL] seeded tomato dices



Bake fish fillets according to packaging directions.
Meanwhile, prepare rice and Creole rice seasonings until done.
Into a medium casserole, melt butter or margarine over medium heat.
Stir-fry sweet green pepper dices for 2 minutes.
Whip in Bearnaise sauce mix, then slowly stir in cold water and, if desired, Cayenne pepper.
Lower heat and leave to simmer for 1 minute.
Delicately stir in tomato dices.
Evenly spoon rice onto 4 indvidual plates.
Top each serving with a fish fillet.
Coat with sauce, and serve.