Stir-Fried Fish Creole
Recipe from
Better Homes and Gardens
This saucy fish and rice combo was made famous in New Orleans. Halibut and haddock also are excellent choices for this easy recipe.
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Ingredients
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1 poundfresh or frozen swordfish, sea bass, tuna, or tile fish steaks (1 inch thick)see savings
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1 14-1/2 ouncecan tomatoes, cut upsee savings
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1/2 teaspoonsaltsee savings
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1/2 teaspoonsugarsee savings
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1/8 to 1/4 teaspoonground red peppersee savings
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1 tablespooncooking oilsee savings
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1medium onion, chopped (1/2 cup)see savings
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1stalk celery, thinly sliced (1/2 cup)see savings
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1medium green sweet pepper, cut into 2-inch strips(1 cup)see savings
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2 tablespoonssnipped parsleysee savings
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2 cupshot cooked ricesee savings
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Directions
1.
Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut fish into 1-inch pieces; set aside.
2.
In a large skillet cook onion, celery, green pepper, and garlic in margarine or butter until tender but not brown.
3.
Add undrained tomatoes, water, tomato paste, parsley, bouillon granules, chili powder, Worcestershire sauce, and hot pepper sauce. Bring mixture to boiling; reduce heat. Simmer, uncovered, for 5 minutes.
4.
Add fish and okra to tomato mixture, stirring gently to mix. Return mixture to boiling; reduce heat. Cover and simmer for 5 minutes or until fish flakes easily with a fork. Serve over hot cooked rice. Garnish with lemon wedges, if desired. Makes 4 servings.
Nutrition information
Per serving: Calories 311, Total Fat 9 g, Saturated Fat 2 g, Cholesterol 45 mg, Sodium 569 mg, Carbohydrate 31 g, Protein 26 g.
Percent Daily Values are based on a 2,000 calorie diet
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