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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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The recipe was an in store cooking demonstration at my local Hannaford supermarket. It was quite tasty, and seemed so easy to prepare. I think it would be lovely served over rice. I also think you could successfully substitute salmond. Ingredients:
1 small onion, diced |
1 green pepper, diced |
1/4 cup celery, thinly sliced |
1 tablespoon olive oil |
1 (8 ounce) can tomato sauce |
1 cup stewed tomatoes |
1 1/2 teaspoons chili powder |
1/4 teaspoon salt |
1 lb swordfish |
Directions:
1. In a skillet, heat the oil over medium high heat. Cook the onion, green pepper, and celery until the vegetables are tender. Stir in the tomatoes, tomato sauce, chili powder and salt. Simmer uncovered for about 5 minutes.
2. While the vegetables are simmering, cut the swordfish into 1-inch cubes. Stir in the fish, cover, and simmer until fish is cooked; about 20 minutes.
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