Recipe: Stir-Fried Fish Creole

Editor's note: Recipe is incomplete - additional ingredient amounts needed. Dianne or anyone with the full recipe please let us know. Thank you, Betsy
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Stir-Fried Fish Creole
Source: Better Homes and Gardens

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
1/8 to 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

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

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.

Nutritional facts per serving

calories: 311 , total fat: 9g , saturated fat: 2g , cholesterol: 45mg , sodium: 569mg , carbohydrate: 31g , protein: 26g