What to do when the fish dies and you can't release it.
Fish Creole
from the Better Homes and Gardens Easy Everyday Recipe Library, vol. 8
Fish Creole
from the Better Homes and Gardens Easy Everyday Recipe Library, vol. 8
1 lb. halibut fillets
1 Tblsp. snipped parsley
1 med. onion, chopped
1 tsp. instant chicken boullon granules
1 stalk celery, chopped
1 tsp. chili powder
1/2 c. chopped sweet green pepper
1/2 tsp. Worchestershire sauce
2 cloves garlic, minced
several dashes bottled hot pepper sauce
1 Tblsps. margarine or butter
1 10-oz. package frozen cut okra
1 14 1/2 oz. can tomatoes, cut up
1/4 c. water
2 Tblsps. tomato paste
2 c. hot cooked rice
lemon wedges (optional)
Rinse fish; pat dry with paper towels. Cut fish into 1 inch pieces. Set aside.
In a large skillet cook onion, celery, greenpepper, and garlic in margarine or butter until tender.
Stir in the undrained tomatoes, water, tomato paste, parsley, bouillon granules, chili powder, Worchestershire sauce, and hot pepper sauce. 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 for about 5 minutes or till fish flakes easily with a fork.
Serve over hot cooked rice. If desired, garnish with lemon wedges. Serves 4.