| |
|
Ingredients:
1 stephen ceideburg
1 tbsp olive oil
1 cup chopped onion
1 medium clove garlic, peeled and minced
1 medium green bell pepper, seeded and cut i, nto thin slivers
29 oz mexican stewed tomatoes
1/4 tsp salt
1 tsp arrowroot or cornstarch *
1 1/3 lb rockfish fillets, cut into 4 servin, g pieces
1/2 cup frozen corn kernels (optional)
1 lime wedges
Instructions:
* dissolved in 2 teaspoons water, or 1 tablespoon flour dissolved in 2
tablespoons water
In large skillet, heat the olive oil over medium heat. Add the onion
and garlic; saute 5 minutes. Add the bell pepper; saute 3 minutes.
Stir in the stewed tomatoes with the juices and the salt; simmer 20
minutes. Stir in the dissolved arrowroot or flour mixture.
Add the fish to the pan, spooning the tomatoes over. Sprinkle with the
corn. Simmer, covered, 12 minutes per inch of thickness, or until the
fish tests done (140 degrees on an in- stant read thermometer).
Serve with the lime wedges, spooned over rice if desired.
By Larry Brown of the Seattle Times writing in the San Jose Mercury
News. 6/9/93.
Posted by Stephen Ceideburg
Servings: 4
Some things you have to do every day. Eating seven apples on Saturday night instead of one a day just isn't going to get the job done. Jim Rohn
More information:
Looksmart:
Recipes
Cooking
and Food
Mexican Stewed Fish Recipe brought to you by Mexican Recipes To-Go
