Secret Recipes

Cajun Bass and Wild Rice

• 1 1/2 lbs bass fillets
• 1 cup mushrooms, sliced
• 1/2 cup red or green pepper, sliced
• 1/2 cup celery, sliced
• 1/2 cup onion, chopped
• One 14 1/2-oz. can whole tomatoes (with juice)
• 3/4 cup chicken broth
• 3/4 cup long grain rice
• 1 tsp. paprika
• 3/4 tsp dried thyme leaves
• 3/4 tsp salt
• 1/2 tsp dried red pepper
• 1/4 tsp ground black pepper

In 2 1/2 or 3-qt. casserole or baking dish, combine mushrooms, pepper, celery, onion, tomatoes, broth, rice, paprika, thyme, salt and red and black pepper. Cover and bake for 25 minutes at 400 degrees. Stir vegetable-and-rice mixture.

Place fish over ingredients in casserole dish. Spoon some sauce over fish. Cover and continue baking for 20 more minutes or until rice is tender and fish flakes easily. Garnish with fresh parsley and lemon if desired. If using microwave: In large microwave-safe baking dish, place all ingredients except fish. Microwave on high power, uncovered, for about 8 minutes. Stir.

Place fish fillets on top, cover and vent. Microwave on high power for about 15 minutes more, spooning some juice over fish about every 5 minutes or so.

Servings:

4

Source:

J. Strunk - Philadelphia, PA