Fish Creole

Ingredients
1/2 cup sliced celery
1 cup chopped onion
1 tsp. minced garlic
1 16 oz. can undrained tomatoes
1 tbsp. Worcestershire sauce
1 cup sliced fresh mushrooms (or 1 small can)
1 bay leaf
Hot pepper sauce to taste
1-1/2 lbs. firm lowfat fish filets (sole, flounder, marlin)

Procedure
Spray large skillet with vegetable spray & saute onion, celery & garlic about 3 minutes.
Stir in tomatoes, bay leaf, Worcestershire sauce & hot pepper sauce.
Simmer 15 minutes until sauce thickens a little.
Add mushrooms.
Roll filets & arrange in sauce. (If fillets are thick, arrange without rolling.)
Cook 10-15 minutes longer on low heat until fish is flaky.
Remove bay leaf. Serve fish, spooning sauce around it.
Serve with rice

Calories etc. are for the fish dish without rice.

This recipe is equally good with sea scallops or deveined shrimp.

Serving Information
Serves: 4
Fat: 12.0 g
Calories: 275