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
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Ingredients

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Directions

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

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

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  • 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.

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  • 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; 9 g total fat; 2 g saturated fat; 45 mg cholesterol; 569 mg sodium. 31 g carbohydrates; 26 g protein;

Reviews (1)

3 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 3
Rating: Unrated
04/25/2013
I planned to make this for dinner tonight. I bought all the ingredients in the ingredient list, then I looked at the directions: they call for items not in the ingredient list! Garlic, okra, tomato paste bouillon, chili powder, Worcestershire sauce, and hot pepper sauce. Did anyone test this recipe?!