Pineapple Poached Fish
|Unsweetened pineapple juice||1 Cup (16 tbs)|
|Soy sauce||1 Tablespoon|
|Celery||1 Cup (16 tbs), cut in 1/4 inch pieces|
|Carrots||2 Medium, thinly sliced|
|Frozen flounder fillets/Sole fillets||1 Pound, thawed|
|Cherry tomatoes||1 Cup (16 tbs), halved|
In medium skillet combine pineapple juice, vinegar, soy sauce, 1/2 teaspoon salt, and dash pepper.
Add celery and carrots; bring to boiling. (Electric skillet 350°.)
Reduce heat (220°).
Cover and simmer till crisp-tender, 8 to 10 minutes.
Clear center of skillet by pushing vegetables to outer edge.
Season fish with salt; place in single layer in pineapple juice in center of skillet; bring to boiling.
Cover; simmer till fish flakes easily when tested with a fork, 2 to 3 minutes.
Remove fish from skillet.
Combine 1/4 cup cold water and cornstarch; add to pineapple juice.
Cook and stir till thickened and bubbly.
Add tomatoes; heat.
Pass sauce with fish.