I made this last night with flounder and it was really good, so I thought I would join the fun here and post the recipe. This is the recipe verbatim from an old Southern Living issue, after which are my notes on my changes to it:
1 pound grouper or other firm white fish fillets 3 garlic cloves, minced 1 medium onion, chopped 1 tablespoon olive oil 2 celery stalks, chopped 1 (8-ounce) package sliced fresh mushrooms 2 (14 ˝ ounce) cans Mexican style stewed tomatoes 1 tablespoon Creole seasoning 2 teaspoons hot sauce Hot cooked rice
Cut fillets into 1 inch cubes.
Sauté garlic and onion in hot oil in a large nonstick skillet until tender. Add celery and mushrooms, and sauté 1 minute. Add stewed tomatoes, Creole seasoning, and hot sauce; cook, stirring occasionally, 10 minutes.
Add fish, and cook, stirring occasionally, 6 minutes or until fish flakes easily when tested with a fork. Serve with hot cooked rice.
4 to 6 servings
Note: I like to add chopped jalopenos and bell peppers. Also, I do not cut the fish into chunks, I leave them in good size portions. And I add grated cheese on top, Monterey Jack or similar.