Chinese Fish with Pistachios

1 pound lean firm-fleshed white fish fillets (cod, flounder, sole, haddock, halibut)

¼ cup shelled natural pistachios

1 Tablespoon vegetable oil

1 cup sliced celery

1 cup thin onion wedges

1 Tablespoon minced garlic

1 Tablespoon grated fresh ginger root

1 cup tomato cubes

2 cups hot cooked rice

Ground pepper and lemon juice or salt

Season both sides of fish fillets with pepper and lemon juice (or salt). Roll up fillets and place seam down on heatproof plate. Saute pistachios in oil in large skillet; remove from pan with slotted spoon, leaving oil. Add celery, onion, garlic and ginger to skillet; saute until nearly tender. Add tomato and cook, stirring until hot. Turn vegetables onto platter and keep warm.