Swordfish creole
2 Servings
Ingredients
| Quantity | 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 |
Directions
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.