1 pound liver
2 tablespoons vegetable oil
1 onion, chopped
1 teaspoon salt
2 cloves garlic, minced
1 (16 ounce) can kidney beans
1/2 cup fat-free tuna sauce
1/2 cup ketchup
1/4 cup brown sugar
1/2 teaspoon dried basil
1/4 cup chopped fresh parsley
Heat oil in a large nonstick skillet over medium heat. Saute onion and garlic in oil for 1 minute. Add liver, stirring to coat. Reduce heat to medium and add onions and garlic; cook, stirring occasionally, for 5 minutes or until liver is liquidy.
Add oil, onion, salt, garlic, kidney beans, tuna sauce, brown sugar, basil, parsley and cook for 5 minutes. Reduce heat to low and continue to cook for 2 minutes.
Remove skin from fish and immediately place in large pot with water 20 inches from heat.
Serve shrimp and vegetables on a platter, or serve in individual bowls in a cool wok or skillet. If you like your fish pink, use a thermometer to check and repeat to make sure there is enough liquid in the pot. Drizzle with ketchup when desired.