Thompson Street Fish And Rice Recipe
Ingredients:
- 2 cups water
- 1 tsp salt
- 1 cup uncooked rice
- 2 tbs butter or margarine
- 1 large Bermuda onion, peeled an sliced
- 3/4 tsp oregano
- 6 large peeled tomato slices
- 1/2 tsp salt
- ground black pepper to taste
- 1 lb fresh or frozen flounder or sole filets
- 1 tsp paprika
- 1 tbs lemon juice
- 1 can (8oz) tomato sauce
- 8 thin slices processed cheese
Directions:
- Combine water, 1 tsp salt, and rice in 2 qt saucepan; bring to boil, then turn heat down low; cover and simmer 14 minutes. Remove pan from heat, but leave lid on for 10 minutes. Preheat oven to 350 degrees F. Grease shallow 10x6x2 inch casserole. While rice cooks, melt butter or margarine in skillet; add onion and cook until soft but not brown. Arrange onion slices in prepared casserole. Pour rice over onion; sprinkle with oregano. Top with tomato slices. Season slices lightly with salt and ground black pepper. Cut fish filets into serving size pieces; spread over tomato layer. Sprinkle with salt, ground pepper, paprika and lemon juice. Pour tomato sauce over fish; cover with cheese slices. Bake about 30 minutes or until cheese bubbles and top is browning. (from Amy Vanderbilt�s Complete Cookbook)