Stir-Fried Fish Creole
This saucy fish and rice combo was made famous in New Orleans. Halibut and haddock also are excellent choices for this easy recipe.
Prep Time:
35 mins
Total Time:
35 mins
Servings:
4 servings
Ingredients
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1 pound fresh or frozen swordfish, sea bass, tuna, or tile fish steaks (1 inch thick)
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1 14-1/2 ounce can tomatoes, cut up
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1/2 teaspoon salt
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1/2 teaspoon sugar
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1/8 to 1/4 teaspoon ground red pepper
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1 tablespoon cooking oil
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1 medium onion, chopped (1/2 cup)
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1 stalk celery, thinly sliced (1/2 cup)
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1 medium green sweet pepper, cut into 2-inch strips(1 cup)
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2 tablespoons snipped parsley
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2 cups hot cooked rice
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
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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