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Poached Fish With Vegetables

chef.alburt's picture
Ingredients
  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)
  Cornstarch 1 Tablespoon
  Bottled hot pepper sauce 3 Dash
  Fresh spinach 1 Pound
Directions

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.
Drain well.
Serve fish and vegetable mixture over bed of spinach.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Fish
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
0 Minutes

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