You are here

Southern Fish Creole

admin's picture
  Firm fleshed fish fillet 1 Pound, skinless (Use Either Fresh Or Frozen)
  Onion 1 Medium, chopped to make about 1/2 cup
  Stalk celery 1 , chopped to make about 1/2 cup
  Chopped green sweet pepper 1⁄2 Cup (8 tbs)
  Garlic 2 Clove (10 gm), minced
  Butter/Margarine 2 Tablespoon
  Canned tomatoes 14 1⁄2 Ounce, cut up
  Water 1⁄4 Cup (4 tbs)
  Tomato paste 2 Tablespoon
  Snipped fresh parsley 1 Tablespoon
  Instant chicken bouillon granules 1 Teaspoon
  Chili powder 1 Teaspoon
  Worcestershire sauce 1⁄2 Teaspoon
  Bottled hot pepper sauce 4 Dash (Use Several Dashes)
  Frozen cut okra 10 Ounce (1 Package)
  Hot cooked rice 2 Cup (32 tbs)

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, sweet pepper, and garlic in hot margarine or butter until tender.
Stir the undrained tomatoes, water, tomato paste, parsley, bouillon granules, chili powder, Worcestershire sauce, and hot pepper sauce into onion mixture.
Bring to boiling; reduce heat.
Simmer, uncovered, for 5 minutes.
Add fish and okra to tomato mixture, stirring gently to mix.
Return to boiling; reduce heat.
Cover and simmer about 5 minutes or until fish flakes easily with a fork.
Serve over hot cooked rice.
If desired, serve with lemon wedges.

Recipe Summary

Difficulty Level: 
Main Dish
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes

Rate It

Your rating: None
Average: 4 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 436 Calories from Fat 114

% Daily Value*

Total Fat 13 g19.8%

Saturated Fat 4 g20.2%

Trans Fat 0 g

Cholesterol 16.1 mg5.4%

Sodium 478.9 mg20%

Total Carbohydrates 58 g19.2%

Dietary Fiber 7 g27.9%

Sugars 3.9 g

Protein 20 g40.1%

Vitamin A 36.3% Vitamin C 59.2%

Calcium 7.4% Iron 20.5%

*Based on a 2000 Calorie diet

Southern Fish Creole Recipe