Creole Swordfish
"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. Posted here for safekeeping."
- Ready In:
- 30mins
- Ingredients:
- 9
- Serves:
-
4
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
- 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.
- 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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Reviews
-
Very good and easy!!! I used salmon, as mentioned in the description and also 1 can of tomatoes and no tomato sauce. As my tomatoes had green chilies in them I also only used 1 teaspoon chili powder. Very good and easy too! Thanks for sharing!
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
