|Red snapper/Orange roughy / other fish fillets||1 Pound (Use Either Fresh Or Frozen)|
|Onion||1 Medium, chopped (1/2 Cup)|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Canned tomatoes||16 Ounce, cut up|
|Snipped parsley||2 Tablespoon|
|Garlic powder||1⁄2 Teaspoon|
|Ground red pepper||1⁄2 Teaspoon|
|Cold water||2 Tablespoon|
|Hot cooked rice||2 Cup (32 tbs)|
Thaw fish, if frozen. Cut into 4 serving-size portions. Measure thickness of fish. In a large skillet combine chopped onion, green pepper, celery, and water. Bring to boiling; reduce heat. Simmer, covered, about 5 minutes or till vegetables are tender.
Stir in undrained tomatoes, bay leaf, parsley, garlic powder, salt, and red pepper. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes. Add fish. Cook (allow 4 to 6 minutes per 1/2-inch thickness of fish) till fish just flakes when tested with a fork. With a slotted spatula, transfer fish to a platter. Cover to keep warm.
Stir together water and cornstarch. Stir into tomato mixture. Cook and stir till thickened and bubbly, then cook and stir for 2 minutes more. Discard bay leaf. Serve over fish. Serve with rice, if desired.