Halibut, haddock, or orange roughly are excellent choices for the saucy rice combo.

Serves 4

Ingredients

• 1 pound fresh or frozen skinless, firm fleshed fish fillets
• 1 medium onion, chopped ( ½ cup)
• 1 stalk celery, chopped ( ½ cup)
• ½ medium green pepper, chopped ( ½ cup)
• 2 cloves garlic, minced or ¼ teaspoon garlic powder
• 2 tablespoons margarine or butter
• 1 16- ounce can tomatoes, cut up
• ¼ cup water
• 2 tablespoons tomato paste
• 1 tablespoon snipped parsley
• 1 teaspoon instant chicken bouillon granules
• 1 teaspoon chili powder
• ½ teaspoon Worcestershire sauce
• Several dashes of hot pepper sauce
• 1 10 – ounce package frozen cut okra
• 2 cups hot cooked rice
• Lemon wedges ( optional)

Thaw the fish if frozen. Rinse the fish; pat dry with paper towels. Cut the fish into 1 inch pieces; set aside.

In a large skillet, cook the onion, celery, green pepper, and garlic in margarine or butter till tender but not brown

Add undrained tomatoes, water, tomato paste, parsley, bouillon granules, chili powder, Worcestershire sauce, and hot pepper sauce. Bring mixture to a boil. Reduce the heat. Simmer uncovered, for 5 minutes.

Add fish and okra to tomato mixture, stirring gently to mix. Return mixture to boiling; reduce heat. Cover and simmer for 5 minutes or until the fish flakes easily with a fork. Serve over hot cooked rice. Garnish with lemon wedges, if desired. Makes 4 servings.

Nutritional Information: 379 calories, 30 g protein, 44 g carbohydrates, 9 g fat ( 2 g saturated), 36 mg cholesterol, 626 mg sodium, 1,222 mg potassium.