1/4 cup butter
1 T. flour
1 clove garlic, minced
1/2 cup chopped scallions
1/4 cup chopped green pepper
1/2 cup chopped celery
1/4 cup chopped zucchini
1 T. lemon juice
1/2 tsp. thyme
1/8 tsp. Tabasco sauce
1/2 tsp. salt
1/4 tsp. pepper
1 (15-oz.) can stewed tomatoes
11/2 lb. skinless fillets, cut up
In heavy skillet, heat butter over medium-high heat until melted; wisk in flour. Add garlic, scallions, green pepper, celery and zucchini. When tender, add lemon juice, thyme, tabasco, salt, pepper and stewed tomatoes. Simmer 45 minutes. Add fish and simmer an additional 2 to 3 minutes or until fish flakes.
Bill Fett
Cascade, MT
From— Classic Fish: Member’s Best Recipes