Pan Grilled Haddock Provencale Recipe

• 4 med tomatoes
• 1/2 c. butter
• 2/3 c. sliced mushrooms
• 1/2 c. minced onion
• 1/3 c. minced celery
• 1/3 c. lemon juice, freshly squeezed
• 1/4 c. cooking sherry
• 1 tsp chopped garlic
• 1/2 tsp salt
• 1/8 tsp black pepper
• 3 c. water
• 1/3 c. lemon juice, freshly squeezed
• 2 Tbsp. Worcestershire sauce
• 2 c. all-purpose flour
• 1/4 c. paprika
• 2 Tbsp. seasoned salt
• 8 x (6-oz) haddock, cod, trout or possibly catfish fillets
• 2 Tbsp. vegetable oil

Directions