Mexican Stewed Fish Recipe

Mexican Stewed Fish Recipe

Ingredients:

1 Tbsp of olive oil
29 ounces of tomatoes (stewed, canned)
1 c of onion; chopped
1 pc of garlic clove (medium); peeled then chopped finely
1 pc of bell pepper (green, medium); seeded then slivered
1 tsp of arrowroot (or cornstarch, dissolved in 2 tsps of water)
1-1/3 lbs of rockfish fillets; sliced to 4 serving pieces
1/4 tsp of salt

Optional:
1/2 c of corn kernels (frozen)
Lime; cut to wedges

Instructions:

Heat oil on a skillet above moderate heat. Saute garlic and onion for 5 mins. Add slivered pepper and saute for 3 mins. Add tomatoes w/ their juice and salt.

Let it simmer for 20 mins. Add arrowroot mixture; stir thoroughly. Add fish onto the skillet, spooning over the mixture of tomatoes. Sprinkle corn and cover. Let it simmer till meat reaches 140 degrees F on meat thermometer.

Serve hot with rice and lime on the side. Serves 4.

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