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Fish Creole

fast.cook's picture
  Fish fillets 1 Pound (Fresh Or Frozen)
  Chopped onion 1⁄2 Cup (8 tbs)
  Chopped green pepper 1⁄2 Cup (8 tbs)
  Garlic 1 Clove (5 gm), minced
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Canned tomatoes 16 Ounce, cut up (1 Can Of 16 Ounce)
  Dried parsley flakes 1 Tablespoon
  Instant chicken bouillon granules 1 Tablespoon
  Bottled hot pepper sauce 1⁄4 Teaspoon
  Cornstarch 1 Tablespoon
  Cold water 1 Tablespoon
  Hot cooked rice 1 Cup (16 tbs)

To thaw frozen fish, place wrapped fish under warm running water for about 10 minutes.
Meanwhile, in 10-inch skillet cook onion, green pepper, and garlic in butter or margarine till tender but not brown.
Add undrained tomatoes, parsley flakes, bouillon granules, and hot pepper sauce.
Simmer, covered, for 10 minutes.
Blend together cornstarch and water.
Stir into tomato mixture.
Cook and stir till thickened and bubbly.
Cut fish into 1-inch pieces.
Add fish to tomato mixture, stirring to coat.
Return to boiling; reduce heat.
Simmer, covered, for 5 to 7 minutes or till fish flakes easily with a fork.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1373 Calories from Fat 511

% Daily Value*

Total Fat 58 g89.5%

Saturated Fat 29.3 g146.4%

Trans Fat 0 g

Cholesterol 421 mg140.3%

Sodium 4568.6 mg190.4%

Total Carbohydrates 126 g42.1%

Dietary Fiber 16.5 g66.1%

Sugars 6.2 g

Protein 98 g195.5%

Vitamin A 127.2% Vitamin C 203.6%

Calcium 66.9% Iron 133.6%

*Based on a 2000 Calorie diet

Fish Creole Recipe