Yield: 1 servings
Measure | Ingredient |
---|---|
1 can | Cling peach slices in juice |
1 teaspoon | Mixed pickling spice |
1 \N | Clove garlic, minced |
1 pounds | Flounder fillets |
1 tablespoon | Lemon juice onion |
1 \N | Bay leaf |
1 teaspoon | Cornstarch |
2 tablespoons | Thinly sliced green |
Drain peaches, reserving all liquid. In 10-inch skillet, combine beach liquid, mixed pickling spice, garlic and bay leaf. Simmer, covered, 2 minutes. Add fish; cover and cook over low heat 10 minutes, turning halfway through, until fish is just opaque in center. Transfer fish to serving platter. Blend cornstarch into lemon juice; stir into skillet. Cook, over low heat, until mixture thickens and boils. Stir in peaches; cook 1 minute to heat through.
Pour sauce over fish; sprinkle with green onion.