Recipe by mollypaul

Savory and tender, this fish dish comes from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Ingredients Nutrition


  1. Select a fish with firm flesh; clean skin and rub well with a slice of lemon.
  2. Melt butter; add onion and fish and cook until golden.
  3. Season with salt and pepper, add tomato juice, lemon rind, and pimiento.
  4. Cook slowly until fish is tender.
  5. Cook rice in boiling salted water until tender (about 15 minutes); drain well.
  6. Make a pile of rice on the platter, top with fish and pour the sauce over all.
  7. Garnish with lemon slices.

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