Title: Swordfish creole
 Categories: Main dish, Seafood
      Yield: 2 Servings
 
      1 sm Onion
    1/2 sm Green Pepper
    1/4    Cup  Thinly Sliced Celery
      1 tb Salad Oil
      1 cn Stewed Tomatoes (8 oz)
      1 cn Tomato Sauce (8 oz)
  1 1/2 ts Chili Powder
    1/4 ts Salt
      1 lb Swordfish
      1 pk Quick Cooking Rice
 
  In an 8 inch skillet, cook & stir onion, green pepper and celery in
  oil until vegetables are tender. Stir in tomatoes, tomato sauce,
  chili powder and salt; simmer uncovered for about 10 minutes. Cut
  swordfish up into 1 inch cubes. Stir in swordfish; cover and simmer
  until swordfish is sufficently cooked (about 20 min.). Serve on rice.