2 lb fish fillets, sliced or chunks
1 large onion, chopped
1-15 oz can stewed tomatoes
2 Tbsp vegetable oil
2 stalks celery, diced
6 large button mushrooms, sliced
1 bunch green onions, sliced
1 large can pineapple chunks, reserve juice
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 tsp celery salt
Salt to taste
1/2 green pepper, diced
1/4 tsp cayenne pepper OR dash of tabasco sauce
2 carrots thinly sliced

Use large frying pan or deep pot. Put oil in bottom. Put in onions, celery and mushrooms. Sauté until onions are transparent. Add drained pineapple chunks; stir until lightly browned.

Add spices, tomatoes, green pepper and pineapple juice. Lay pieces of fish on top. Simmer for 10-20 minutes. Gently baste or stir vegetables over fish as it cooks. Juices may be slightly thickened with 2 Tbsp cornstarch dissolved in 1/4 C cold water. Pour sauce over fish to serve.