Yield: 2 Servings
Measure | Ingredient |
---|---|
2 teaspoons | Oil |
½ cup | Chopped red onion |
1 \N | Clove garlic; minced -or- |
½ teaspoon | Canned garlic |
1 pinch | Crushed red pepper flakes |
½ cup | Chopped green bell pepper |
1 teaspoon | Coriander or thyme |
½ teaspoon | Cumin |
¾ cup | Canned tomatoes; coarsely chopped; with liquid |
5 ounces | Cod or scrod fillets; cubed |
½ cup | Whole kernel corn; drained |
\N \N | Salt and pepper to taste |
In 8-inch skillet, saute onion and garlic in oil until onion is soft. Add pepper flakes, bell pepper, coriander and cumin; saute about 2 minutes.
Add tomatoes and bring to a boil. Reduce heat to medium. Add fish and corn. Cover and simmer until fish is done, about 6 minutes. (Fish will be flaky.) Serves 2.
ARKANSAS DEMOCRAT, ⅔/1988
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .