|Red snapper/Orange roughy / other fish fillets||1 Pound (Use Fresh Or Frozen Fish)|
|Peeled chopped seeded tomatoes||1 1⁄2 Cup (24 tbs)|
|Sliced green onions||1 Cup (16 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Chili powder||1 1⁄2 Teaspoon|
|Instant chicken bouillon granules||1 Teaspoon|
|Bottled hot pepper sauce||1⁄4 Teaspoon|
|Hot cooked rice||1 1⁄3 Cup (21.33 tbs)|
Thaw fish, if frozen.
If necessary, cut fish fillets into 4 serving-size portions.
Measure thickness of fish.
In a large skillet combine tomatoes, green onions, 1/4 cup water, garlic, chili powder, chicken bouillon granules, and, if desired, bottled hot pepper sauce.
Bring to boiling; reduce heat.
Cover and simmer mixture for 5 minutes.
Carefully add fish.
Return to boiling; reduce heat.
Cover and simmer till fish just flakes with a fork.
Allow 4 to 6 minutes for each 1/2-inch thickness of fish.
Transfer fish to a serving platter; keep warm.
For sauce, stir together 2 tablespoons water and cornstarch.
Add to tomato mixture in skillet.
Cook and stir till thickened and bubbly.
Cook and stir for 2 minutes more.
Ladle sauce over fish on platter.