• 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


Heat broiler.

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.

About The Author

Midwest Hunting & Fishing

Where and what to hunt and fish, that’s usually the big question on most sportsmen’s minds. Midwest Hunting & Fishing magazine has been connecting our readers to outdoor adventures all over the Midwest and beyond. Over the years our magazine has become a must have “Travel Guide” for sportsmen looking for information on the next new hunting or fishing experience. Every issue brings the reader interesting, informative and educational content on the world of the outdoors. Inside each issue you will hook up with Guides and Outfitters, new products, places to stay, reviews and even recipes for your harvest. Midwest Hunting & Fishing magazine is a unique bi-monthly magazine. Additional copies are distributed through non-profits, expos, trade shows, and are sent to soldiers overseas.