INGREDIENTS
1 lb flounder fillets
1 TBSP butter
1/2 cup onion, coarsely chopped
1/2 cup celery, sliced
1/2 cup sweet green pepper, diced
2 garlic cloves, smashed
1 (19 oz.) can tomatoes
1 (14 oz.) can red kidney beans
2 TBSP cornstarch
1/4 cup water
2 TBSP parsley
1 teaspoon chili powder
3/4 tsp. salt
1/8 tsp. cayenne pepper
DIRECTIONS
Cut flounder fillets into 1-inch pieces.
Saute onions, celery, green pepper and garlic in butter until tender.
Add remaining ingredients, except fish.
Cover and slow simmer gently for 30 minutes or until thick, stirring occasionally.
Add fillets. Cover and simmer for 7 minutes or until fish is opaque and flakes easily.
Serve over brown rice.
