Mexican Stewed Fish Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
Stephen Ceideburg,
1 tbsp: 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 ounce: Mexican stewed tomatoes,
1/4 tsp: Salt,
1 tsp: Arrowroot or cornstarch *,
1 1/3 lbs: Rockfish fillets, cut into 4 serving pieces
1/2 cup: Frozen 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
Source from luhu.jp
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
Source from luhu.jp
Tags
Fish