1 tablespoon olive oil
10 to 12 skinned and boned mullet fillets
Greek seasoning (such as Cavender's), to taste
1 large onion, peeled and chopped
2 green bell peppers, seeded and chopped
1 clove garlic, peeled and minced
1 (28 ounce) can whole tomatoes, drained
3 tablespoons vinegar
Hot cooked rice

Lightly grease a 12-inch skillet with olive oil. Cover the bottom with fish fillets. Add Greek seasoning, onion, bell peppers and garlic. Crush tomatoes; add to fish mixture. Add vinegar. Cover and simmer about 45 minutes.

Serve stew over hot cooked rice.