Mexican Stewed Fish
1 Tsp. Olive oil
1 cup Chopped onion
1 med. Clove garlic,
peeled and minced
1 med. Green bell pepper,
seeded and cut
into thin slivers
29 oz. Mexican
stewed tomatoes
1/4 tsp. Salt
1 tsp. cornstarch-
dissolved in 2 Tbsp. Water
1 1/3 lbs. Rockfish fillets,
cut into 4 serving pieces
1/2 cup Frozen corn kernels
(optional)
Lime wedges
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
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 .
Serve with the lime wedges,
spooned over rice if desired.
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