Sandy's Fish Creole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
1 Green Bell Pepper - chopped1 Red bell Pepper - chopped1 Yellow Bell Pepper - chopped1 yellow onion - chopped4 tsp garlic - minced2 Tbsp butter1 Tbsp Better than Bouillon chicken base1 Tbsp corn starch1 can Mexican stewed tomatoes1 Tbsp Parsley flakes1/4 tsp Tabasco sauce1.4 lbs fresh white fish - I used sole for this recipe, but I've also used Cod and Tillapia.
Sauté peppers, onion and garlic in butter.
Add canned tomatoes (undrained), Tabasco, bouillon and parsley flakes.
Reduce heat, cover and simmer for 8 minutes
Mix cornstarch with 1 Tbsp water add to the peppers mix - cook till thick and bubbly
Add diced fish and cook covered 5-7 minutes or until fish is flakey
Makes 5 - 1cup servings
I serve over rice (not included in calorie count)
Number of Servings: 5
Recipe submitted by SparkPeople user HOTRODSANDY.
Add canned tomatoes (undrained), Tabasco, bouillon and parsley flakes.
Reduce heat, cover and simmer for 8 minutes
Mix cornstarch with 1 Tbsp water add to the peppers mix - cook till thick and bubbly
Add diced fish and cook covered 5-7 minutes or until fish is flakey
Makes 5 - 1cup servings
I serve over rice (not included in calorie count)
Number of Servings: 5
Recipe submitted by SparkPeople user HOTRODSANDY.
Nutritional Info Amount Per Serving
- Calories: 227.3
- Total Fat: 6.6 g
- Cholesterol: 12.2 mg
- Sodium: 657.3 mg
- Total Carbs: 15.9 g
- Dietary Fiber: 2.4 g
- Protein: 24.4 g
Member Reviews