Spicy Garfish a La Creole

3 to 4 lb of garfish, cut in steak size

1/4 cup vegetable oil

One 16 oz can Creole Tomatoes

One 8 oz can tomato sauce

1/2 cup chopped onion

1/2 cup chopped bell pepper

3 tbs chopped jalapeno pepper

1 tsp Tabasco sauce

1/3 cup minced garlic

2 stalks chopped celery

2 tbs fresh chopped parsley

1/3 cup water

Heat oil in saucepan on high flame. When oil is hot turn flame down and put in the garfish. Brown fish on both sides for about 1-1/2 minutes. Take fish out of pan and put in onions, green onions, bell pepper, celery, jalapeno pepper, minced garlic and parsley. saute until vegetables are cooked. Place fish back in pan and add Creole tomatoes, tomato sauce, Tabasco sauce and water. Let simmer for about 30 minutes. Season to taste.

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Cajun Country -- New Iberia, Louisiana