Poached Fish With Vegetables
|Frozen fish fillets||16 Ounce (1 Package)|
|Yellow summer squash||1 Medium, halved lengthwise and sliced 1/4 inch thick to make 2 cups|
|Canned sliced mushrooms||4 Ounce, drained (1 Can)|
|Small onion||1⁄2 , sliced and separated into rings|
|Tomato sauce||8 Ounce (1 Can)|
|Bottled hot pepper sauce||3 Dash|
|Fresh spinach||1 Pound|
Place frozen fish block in a large skillet.
Add squash, mushrooms, and onion rings.
In a small mixing bowl stir together tomato sauce, cornstarch, and hot pepper sauce.
Pour tomato mixture over fish and vegetables in skillet.
Bring to boiling.
Reduce heat and simmer, covered, for 15 to 20 minutes or till fish tests done.
Meanwhile, wash spinach thoroughly.
In a large saucepan, cook spinach, covered, with just the water that clings t( the leaves.
When steam forms, reduce heat and uncover.
Cook and toss lightly about 3 minutes or till spinach just begins to wilt.
Serve fish and vegetable mixture over bed of spinach.