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Stir-Fried Fish Creole
Ingredients
-
1
pound fresh or frozen swordfish, sea bass, tuna, or tile fish steaks (1 inch thick)
-
1
14 1/2 ounce can tomatoes, cut up
-
1/2
teaspoon salt
-
1/2
teaspoon sugar
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1/8
- 1/4
teaspoon ground red pepper
-
1
tablespoon cooking oil
-
1
medium onion, chopped (1/2 cup)
-
1
stalk celery, thinly sliced (1/2 cup)
-
1
medium green sweet pepper, cut into 2-inch strips(1 cup)
-
2
tablespoons snipped parsley
-
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 Facts
(Stir-Fried Fish Creole)
- Servings Per Recipe 4,
- Calories 311,
- Protein (gm) 26,
- Carbohydrate (gm) 31,
- Fat, total (gm) 9,
- Cholesterol (mg) 45,
- Saturated fat (gm) 2,
- Sodium (mg) 569,
- Percent Daily Values are based on a 2,000 calorie diet
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I tasted this dish and wanted to make it so I obtained a recipe from you. This is absolutely the worst, most incomplete recipe I have ever read. A few ingredients are listed and then in the directions many other ingredients are called for but don't designate the amounts. I was amazed. I don't see how anyone can make this dish. Delicious dish. Extremely poor recipe.
11/9/2011 11:13:09 AM Report Abuse