Mexican stewed fish

4 Servings

Ingredients

QuantityIngredient
Stephen Ceideburg
1tablespoonOlive oil
1cupChopped onion
1mediumClove garlic, peeled and minced
1mediumGreen bell pepper, seeded and cut into thin slivers
29ouncesMexican stewed tomatoes
¼teaspoonSalt
1teaspoonArrowroot or cornstarch *
1⅓poundsRockfish fillets, cut into 4 serving pieces
½cupFrozen corn kernels (optional)
Lime wedges

Directions

* 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