Jill'S Fish Creole - cooking recipe

Ingredients

1 lb. frozen or fresh fish fillets
1/2 c. chopped onion
1/2 c. chopped green pepper
1 clove garlic, minced
1/4 c. butter or margarine
1 (16 oz.) can tomatoes, cut up
1 Tbsp. dried parsley flakes
1 Tbsp. instant chicken bouillon granules
1/4 tsp. bottled hot pepper sauce
1 Tbsp. cornstarch
1 Tbsp. cold water
hot cooked rice

Preparation

Thaw fish if frozen.
In a 10-inch skillet, cook the onion, green pepper and garlic in butter until tender, but not brown. Add undrained tomatoes, parsley flakes, bouillon granules and hot pepper sauce.
Simmer, covered, for 10 minutes.