Swordfish creole

Yield: 2 Servings

Measure Ingredient
1 small Onion
½ small Green Pepper
¼ Cup Thinly Sliced Celery
1 tablespoon Salad Oil
1 can Stewed Tomatoes (8 oz)
1 can Tomato Sauce (8 oz)
1½ teaspoon Chili Powder
¼ teaspoon Salt
1 pounds Swordfish
1 pack Quick Cooking Rice

In an 8 inch skillet, cook & stir onion, green pepper and celery in oil until vegetables are tender. Stir in tomatoes, tomato sauce, chili powder and salt; simmer uncovered for about 10 minutes. Cut swordfish up into 1 inch cubes. Stir in swordfish; cover and simmer until swordfish is sufficently cooked (about 20 min.). Serve on rice.

Similar recipes