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Fish Creole

fast.cook's picture
Ingredients
  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)
Directions

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

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Boiled
Ingredient: 
Fish
Interest: 
Quick

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