by "Texas Diver "
 

2 pounds fish fillets (1/2" to 3/4" thick)
1 small white onion
1 medium bell pepper
1 medium tomato
6 - 8 mushrooms
5 wedges garlic
Tony’s Creole Seasoning
Worcestershire sauce
Italian dressing*
Mayonnaise*
Butter*
*(don't use the diet stuff here)
Basil
2 cups white rice

Coat both sides of fish fillets with Italian dressing and set aside in large baking pan for 20 minutes

Start a pot of rice.

Start preheating oven (set to broil)

Slice onion and break into rings
Slice bell pepper into thin strips
Slice mushrooms into thin slices
Slice tomato into thin wedges
Chop garlic into bits

Sprinkle tomato slices lightly with basil and set aside.

Melt some butter in a large frying pan and sauté onion, bell pepper, mushrooms, and garlic.

Sprinkle fish fillets with creole seasoning on both sides.
Lightly coat both sides of fillets with mayonnaise.
Sprinkle fillets again with creole seasoning on both sides.
Put a few small pats of butter on top of each fillet.
Sprinkle worcestershire sauce on top of each fillet.
Do NOT cover.
Place baking pan on center rack under broiler for 8 minutes.

When sautéing is nearly done, add a small amount (3-4 tbls) of hot water to frying pan and lay tomato wedges on top of
sautéed vegetables to steam

After 8 minutes of broiling time, pull the pan of fish out of the oven (fillets should be brown on top but not dry). Stir the sautéed
vegetables to mix well and pour over top of fish (including any liquid in the frying pan). Do NOT cover. Put baking pan back
under broiler for about 3 minutes. Check fish for doneness.

Serve over rice.