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: 30 mins
• 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

1. 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.
2. 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.