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

Servings: 2

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.