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Prep Time: 15 Minutes
Cook Time: 35 – 40 Minutes
Ingredients:
- 3 Cups Water
- 1 ½ Cups Uncooked White Rice
- ¼ Cup Butter
- 1 Onion, Chopped
- 1 Clove Garlic, Minced
- 2 Celery Stalks, Chopped
- 1 Green Bell Pepper, Chopped
- ¼ Cup All-Purpose Flour
- 2 Cups Milk
- 1 Teaspoon Salt
- ¼ Teaspoon Black Pepper
- ½ Teaspoon Hot Pepper Sauce
- ½ Cup Chili Sauce
- 1 LB. Cod Fillets
- 2 Tomatoes, Sliced
Directions:
- Preheat oven to 400 degrees F. Lightly butter baking pan. 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 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 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 for 20 minutes or until fish is just cooked and flakes easily with a fork.
Equipment Use:
- 2 Qt. Cast Iron Dutch Oven
- 20” Cast Iron Baking Pan
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