Recipe - Mexican Stewed Fish

Stephen Ceideburg
1 tablespoon Olive oil
1 cup Chopped onion
1 md Clove garlic, peeled and
minced
1 md Green bell pepper, seeded
and cut into thin slivers
29 ounce Mexican stewed tomatoes
One fourth teaspoon Salt
1 teaspoon Arrowroot or cornstarch *
1 1/3 pound Rockfish fillets, cut into 4
serving pieces
One half cup Frozen corn kernels
(optional)
Lime wedges

* 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini