Tuesday, May 20, 2008

Seafood Court Bouillon

4 lbs whitefish fillets
1 1/2 - 2 pints Mississippi oysters, drained
2 lbs peeled shrimp
4 oz sliced mushrooms
1/4 cup sherry wine
1 lemon – sliced
2 tablespoons parsley
small jar of Creole sauce
Place fillets in large casserole dish. Sprinkle with oysters, shrimp, and mushrooms. Cover with Creole sauce. Sprinkle with wine and top with lemon slices and parsley. Bake 20-25 minutes at 350°F. Serve over rice. Serves 12-15.

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