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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This recipe has the trinity in it that is what makes it creole cooking. After reading Derf's review, I set out to find what other Creole recipes used for spices. I found most used garlic and either chili powder, red pepper or Tabasco sauce. So you might want to add 2 cloves of garlic and one of the other pepper spices to put a kick into this recipe. Let me know which pepper and how much you use. Ingredients:
1/2 cup chopped onion |
3/4 cup chopped celery |
1/2 cup chopped green bell pepper |
1 (14 1/2 ounce) can stewed tomatoes, coarsely chopped and undrained |
1/2 teaspoon instant minced garlic |
1 tablespoon brown sugar twin |
16 ounces white fish fillets, cut into 16 pieces |
2 cups hot cooked rice |
Directions:
1. In a large skillet sprayed with butter-flavored cooking spray, saute onion, celery, and green pepper for 10 minutes or until tender.
2. Stir in undrained stewed tomatoes, garlic and brown Sugar Twin.
3. Add fish and mix gently to combine.
4. Lower heat, cover and simmer for 20 minutes, stirring occasionally.
5. For each serving, place 1/2 cup rice on a plate and spoon about 1 full cup fish mixture over top.
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