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Okra Fish Creole


1 pound mild white fish fillets
1/2 cup celery
1/2 cup okra
1/2 cup green pepper
1/2 cup onion, sliced
1 8-oz.can tomato sauce
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon oregano
1/4 teaspoon thyme
2 cups rice, cooked

Bake fish, covered, in 350 degrees pre-heated oven for about 10 minutes. Do not overcook! While fish is baking, combine vegetables, tomato sauce and chili powder in a saucepan and simmer for 10 minutes, adding a little water if necessary. Flake fish with a fork and add to vegetables; add the herbs and return to a simmer.

Remove from heat and serve over rice.

Serves 4.

Okra is easy to prepare, it needs no peeling; scrub lightly and slice off the stems for whole use, or you can slice it into rounds. Keep in mind that brass, iron or copper utensils will discolor the okra (but won't affect the flavor).




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.