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    Louisiana Fish Creole Louisiana Fish Creole

    1 pound boneless fish fillets (about 1 inch thick)
    1/4 cup Kikkoman Soy Sauce
    1 cup chopped onion
    1 cup diced celery
    1 clove garlic, minced
    1/8 teaspoon ground red pepper (cayenne)
    1 tablespoon vegetable oil
    1 package (10 oz.) frozen cut okra or green peas*, thawed
    1 pound fresh tomatoes, coarsely chopped

    Cut fish into 1 x 1-1/2-inch cubes; place in small bowl. Add soy sauce and turn pieces over to coat well; let stand 10 minutes.

    Meanwhile, sauté onion, celery, garlic and red pepper in hot oil in large skillet or Dutch oven until onion is transparent. Stir in okra and tomatoes; bring to boil. Reduce heat; cover and simmer 5 minutes. Stir in fish mixture. Bring to boil; cover and simmer 5 to 8 minutes, or until fish flakes easily with fork. Serve immediately.

    *If using peas, add to tomato mixture with fish.

    Makes 4 servings

    This recipe created by Kikkoman.

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