Yield: 1 servings
|1 can||Cling peach slices in juice|
|1 teaspoon||Mixed pickling spice|
|1||Clove garlic, minced|
|1 pounds||Flounder fillets|
|1 tablespoon||Lemon juice onion|
|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.