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  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
  Water 2 Tablespoon
  Cornstarch 4 Teaspoon
  Hot cooked rice 1 1⁄3 Cup (21.33 tbs)
  Lime wedges 4

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.

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