• 1/3 C. butter, divided
• 1-1/2 lb. perch fillets, 1”thick
• 1/2 C. chopped celery
• 1/4 C. chopped onions
• 1/4 C. chopped green peppers
• 1 Tbsp. flour
• 1 cup chopped tomatoes
• 1/2 lb. (8 oz.) Velveeta® cut into 1/2” cubes
• 1 tsp. Creole seasoning
Melt 3 Tbsp. of butter. Place fish on rack of broiler pan sprayed with cooking spray.
Broil 5 to 6 minutes on each side or until fish flakes easily with fork, brushing them frequently with melted butter. Cook and stir celery, onions and peppers in remaining butter in medium skillet on medium heat 3 to 5 minutes or until crisp-tender. Stir in flour until blended.
Add tomatoes, Velveeta cheese and seasoning. Cook on low heat until Velveeta cheese is completely melted, stirring occasionally. Serve over fish.