Mark Errington

Red Snapper Creole

Makes 4 servings

Ingredients

1 lb fish fillets
1/2 cup of chopped onion
1/2 cup of chopped green pepper
1/8 tsp powered garlic
1/4 cup margarine (butter)
1 - 16oz can of tomatoes, cut up
1 Tbsp dried parsley flakes
1 Tbsp instant chicken bouillon (2 cubes)
1 Tbsp cornstarch
1 Tbsp cold water
Hot cooked rice

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Directions

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Cut fish fillets into 1 inch pieces.
In 10 inch skillet cook onion, green pepper and garlic in butter until tender.
Add undrained tomatoes, parsley, bouillon.
Cover and simmer for 10 minutes.
Combine cornstarch and water; stir into tomato mixture.
Cook and stir until thickened and bubby.
Stir in fish; return to boiling.
Reduce heat, cover and simmer for 5 to 7 minutes or until fish flakes easily.
When tested with fork, serve on rice.