Mexican stewed fish

Yield: 4 Servings

Measure Ingredient
\N \N Stephen Ceideburg
1 tablespoon Olive oil
1 cup Chopped onion
1 medium Clove garlic, peeled and minced
1 medium Green bell pepper, seeded and cut into thin slivers
29 ounces Mexican stewed tomatoes
¼ teaspoon Salt
1 teaspoon Arrowroot or cornstarch *
1⅓ pounds Rockfish fillets, cut into 4 serving pieces
½ cup Frozen corn kernels (optional)
\N \N Lime wedges

* 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

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