---------- Recipe via Meal-Master (tm) v8.05

      Title: Kingfish Creole
 Categories: Fish
      Yield: 8 Servings

      4 lb Kingfish *
      2 tb Butter
      2 tb Oil
      1 md Onion; chopped
      1 lg Green pepper **
      2 cl Garlic; minced
      1 c  Canned tomatoes ***
      1    Bay leaf
           Salt & Fresh ground pepper

  * filleted and skinned (bonito may be used)

  ** seeded & chopped

  *** drained and chopped

  Preheat oven to 350 degrees F.

  Heat the butter and oil in a heavy skillet. Add the onion, green
  pepper, and garlic, sautÿ until the onion is transparent. Add the
  tomatoes, bay leaf, salt and pepper, stir to blend, and simmer the
  sauce for a few minutes. Put the fish in a baking dish, spoon the
  sauce over, and bake for 15 minutes.

  Source: Cooking Fish and Shellfish - Ruth A. Spear

  Pad's note: [PadG]

  This is really a recipe for kingfish, but the author suggested that
  bonito may be used to substitute, which I did, and liked it. I will
  post it exactly as in the book. Haven't had a bonito in the house
  for many years now, and so don't recall exactly what adjustments I
  made to the seasoning, but I did make some, to "kick it up a couple
  of notches", as Emeril would say.

  Source: Pad Gajajiva

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