INGREDIENTS
4 weakfish fillets
1 cup dry white wine
1 cup onion, chopped
1 cup green pepper, chopped
1/2 cup celery, chopped
1/4 cup parsley, minced
3 TBSP. butter
1 (15 oz.) can tomato sauce
3/4 cup mushrooms, sliced
5 drops Tabasco sauce
1/3 cup sharp cheese, grated
DIRECTIONS
Place the fillets in a skillet with the wine; cover and simmer for about 10 minutes or until the fish flakes.
Saute the onion, pepper, celery and parsley in the butter in a small skillet for 7 minutes.
Add tomato sauce, mushrooms and Tabasco; heat thoroughly.
Place the cooked fillets on an oven-proof platter, top with sauce and sprinkle with the cheese.
Place under the broiler, just for a minute to melt the cheese.
Serves 4.
