Recipe: Creole Fish over Rice, Swordfish Creole over White Rice - recipes for Beth Ann

FISH CREOLE OVER RICE
Source: Recipe by Randy Rigg

1 lb frozen fish fillets
1/3 c chopped onion
1/3 c chopped green pepper
1 clove garlic, minced
1 cn tomatoes, cut up (16 oz.)
2 tb snipped parsley
1 tb instant chicken bouillon granules
1 ds hot pepper sauce
1 tb cornstarch
3 c hot cooked rice

Thaw fish, if frozen. Cut into 1 inch cubes. Combine onion, green pepper, garlic and 2 tablespoons of water. Cook covered, till tender.
Add undrained tomatoes, parsley, bouillon, hot pepper sauce, and 1/2 cup of water. Simmer, covered, 10 minutes. Blend cornstarch and 3
tablespoons of cold water; stir into tomato mixture. Cook and stir till thickened. Stir in fish. Simmer, covered for 5 to 7 minutes. Serve over rice.

Swordfish Creole over White Rice
Yield: 2 Servings

1 sm onion
1/2 sm green pepper
1/4 cup thinly sliced celery
1 tb salad oil
1 cn stewed tomatoes (8 oz)
1 cn tomato sauce (8 oz)
1 1/2 ts chili powder
1/4 ts salt
1 lb swordfish
1 pk quick cooking rice

In an 8 inch skillet, cook & stir onion, green pepper and celery in oil until vegetables are tender. Stir in tomatoes, tomato sauce, chili powder and salt; simmer uncovered for about 10 minutes. Cut swordfish up into 1 inch cubes. Stir in swordfish; cover and simmer until swordfish is sufficently cooked (about 15 min.). Serve over rice.