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4 servings
Ingredients:
3 cups water1 1/2 cups uncooked white rice1/4 cup butter1 onion, chopped1 clove garlic, minced2 stalks celery, chopped1 green bell pepper, chopped1/4 cup all-purpose flour2 cups milk1 teaspoon salt1/4 teaspoon ground black pepper1/2 teaspoon hot pepper sauce1/2 cup chili sauce1 pound cod fillets2 tomatoes, sliced
Instructions:
Preheat oven to 400 degrees F (205 degrees C).Lightly butter a 9x13 inch baking dish.In a saucepan bring water to a boil.Add rice and stir.Reduce heat, cover and simmer for 20 minutes.In a Dutch oven, melt the butter over medium heat.Add the onions and garlic.Cook until tender about 4 minutes.Add the celery and pepper.Cook for 3 minutes.Do not brown add the flour and stir well.Cook for 3 minutes.Stir in the milk and bring just to a boil.Season with salt, pepper and hot sauce.Stir in the chili sauce.Taste and adjust seasoning.Place rice into the bottom of the prepared pan.Arrange the fish fillets over the rice in a single layer.Place the sliced tomatoes over the fish and pour the sauce over the top.Bake at 400 degrees F (205 degrees C) for 20 minutes or until fish is just cooked and flakes easily with a fork.
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