Go to: Just Seafood Recipes Home Page
Click/Tap 'Back' to go to the recipe list you were browsing.

Swordfish Creole

1 sm Onion
1/2 sm Green Pepper
1/4 Cup Thinly Sliced Celery
1 tb Salad Oil
1 cn Stewed Tomatoes (8 oz)
1 cn Tomato Sauce (8 oz)
1 1/2 ts Chili Powder
1/4 ts Salt
1 lb Swordfish
1 pk 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.

Click/Tap here for the Printer friendly version. (Just shows the recipe only)

You can Click/Tap Back to return here.