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Fish Creole

Diet.Chef's picture
  Fish fillets 16 Ounce (Fresh / Frozen)
  Chopped onion 1⁄3 Cup (5.33 tbs)
  Chopped green pepper 1⁄3 Cup (5.33 tbs)
  Garlic 1 Clove (5 gm), minced
  Water 2 Tablespoon
  Canned tomatoes 16 Ounce, cut up (1 Can)
  Water 1⁄2 Cup (8 tbs)
  Snipped parsley 2 Tablespoon
  Instant chicken bouillon granules 1 Tablespoon
  Bottled hot pepper sauce 1 Dash
  Cornstarch 1 Tablespoon
  Cold water 3 Tablespoon
  Hot cooked rice 3 Cup (48 tbs)

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

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1430 Calories from Fat 112

% Daily Value*

Total Fat 13 g19.8%

Saturated Fat 0.61 g3%

Trans Fat 0 g

Cholesterol 300 mg100%

Sodium 4510.6 mg187.9%

Total Carbohydrates 228 g76.1%

Dietary Fiber 13.3 g53.1%

Sugars 3.7 g

Protein 104 g207.2%

Vitamin A 117.4% Vitamin C 205.7%

Calcium 48.1% Iron 93.9%

*Based on a 2000 Calorie diet

Fish Creole Recipe