Recipe By 
aul Villnerve
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish
Amount Measure Ingredient — Preparation Method
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1 tablespoon olive oil
1/2 cup sliced mushrooms
1/4 cup celery — chopped
1/4 cup chopped onion — coarsely chopped
1/4 cup chopped green bell pepper — coarsely chopped
8 ounces canned chopped tomatoes
1/4 cup Kalamata olive — coarsely chopped
1/2 teaspoon dried basil
1/8 teaspoon cayenne pepper
1 teaspoon Tony Chachere's Creole Seasoning
1 pound cod
In medium skillet, heat olive oil over medium heat. Add mushrooms, celery, onion and bell pepper; stirring frequently, cook 3 to 4 minutes or until tender.
Add tomatoes, olives, basil, cayenne and Tony's; stirring occasionally, cook 10 minutes or until sauce is thick.
Grill Cod:
Heat grill to medium high heat. Oil the grilling surface by wiping it with olive oil.
Grill cod for about 3 minutes on each side or until firm to the touch, but not hard nor spongy. Internal temperature should reach 140 degrees F.
Remove cod from grill and serve over a bed of steamed white rice. Top with the prepared creole vegetable mixture.
Cuisine: "Cajun"
Source: "Moose Bites Personal Chefs"
Copyright: "2011"