Rating: 1 stars
3 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 3

This saucy fish and rice combo was made famous in New Orleans. Halibut and haddock also are excellent choices for this easy recipe.

Source: Better Homes and Gardens

Gallery

Recipe Summary

prep:
35 mins
total:
35 mins
Servings:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut fish into 1-inch pieces; set aside.

    Advertisement
  • In a large skillet cook onion, celery, green pepper, and garlic in margarine or butter until tender but not brown.

  • 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.

  • 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

311 calories; fat 9g; cholesterol 45mg; saturated fat 2g; carbohydrates 31g; protein 26g; sodium 569mg.
Advertisement