3 lbs. garfish
2 onions
2 bell peppers
1 clove garlic
6 stalks celery
1/2 c. green onions
1/4 c. parsley
Salt and pepper

Scrape fish off bone and grind fish, onions, bell peppers, celery and garlic; mix in green onions and parsley. Salt and pepper to taste. Mix well and make balls about 2 inches in diameter. Dip in flour and brown in pot.

FOR THE GRAVY: Combine:

1 chopped onion
1 chopped bell pepper
6 stalks chopped celery

Brown in the same pot used for cooking the balls for about 10 minutes until tender. Add:

1 lg. can tomato sauce
1 can Rotel tomatoes