Fish And Peppers
|Cod/Other fish fillets||16 Ounce (Use Fresh Or Frozen)|
|Chicken broth||3⁄4 Cup (12 tbs)|
|Onion||1 Medium, sliced and separated into rings|
|Dried oregano/Marjoram||3⁄4 Teaspoon, crushed|
|Finely shredded lemon peel||1⁄2 Teaspoon|
|Lemon juice||1 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Green pepper||3⁄4 Cup (12 tbs), cut into bite size strips|
|Sweet red pepper||3⁄4 Cup (12 tbs), cut into bite size strips|
|Cornstarch||1 1⁄2 Teaspoon|
|Lemon||1 , sliced and halved|
Thaw fish, if frozen.
Rinse fish and pat dry with paper towels.
Measure thickness of fish; set aside.
In a 10 inch skillet, combine chicken broth, onion, oregano, lemon peel, lemon juice, and garlic.
Bring mixture to boiling; reduce heat.
Cover and simmer about 3 minutes or till onion is tender.
Arrange fish fillets in onion mixture.
Cover and simmer over medium heat 4 to 6 minutes for each 1/2 inch thickness offish or till fish flakes easily when tested with a fork.
Use a slotted spoon to move fish and vegetable mixture to a serving platter.
Combine cornstarch and water.
Add to pan juices.
Cook and stir till thickened and bubbly.
Cook and stir 2 minutes more.
Spoon atop fish and vegetables.
Garnish with lemon.