1 pound fish fillets


1 medium onion, finely chopped

1 medium green pepper, finely chopped

3 T. butter

1(14.5.ounce) can petite chopped tomatoes, undrained

¼ tsp. salt

1 small clove garlic, minced

1/8 tsp. garlic salt

3 drops Tabasco sauce

½ tsp. Worcestershire sauce

1-cup chicken broth or water

Cooked white rice served hot


Wash the fish fillets; then drain and pat dry with paper towels. When dry, sprinkle both sides of the fish with salt and set aside.

Using a large skillet, slowly melt the butter then sauté the onion and green pepper in the butter until limp. Add the undrained tomatoes and mash with a fork into small bits of tomato. Stir in the salt, garlic, garlic salt, Tabasco sauce, and Worcestershire sauce.

Bring the mixture to a boil, and then reduce the heat to medium and cook for 10 minutes.

Stir in the chicken broth or water and cook for another 5 minutes. Place the fish fillets on top of the creole sauce with the flesh side up and reduce heat to medium low. Cook the fish fillets, without turning them, by spooning the sauce and juices over them for about 15 to 20 minutes or until they are done. Fish cooks quickly so do not overcook. It is cooked when the fish color changes from translucent to white, and the fish is flaky when lifted with a fork.

Place a bed of cooked hot white rice on a platter or individual plates, gently top the rice with the cooked fish fillets; then, spoon the creole sauce on top of the fillets and the rice.

Serves: 3 to 4.