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Pineapple Poached Fish

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Ingredients
  Unsweetened pineapple juice 1 Cup (16 tbs)
  Vinegar 1 Tablespoon
  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
  Cornstarch 1 Tablespoon
  Cherry tomatoes 1 Cup (16 tbs), halved
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Poached
Ingredient: 
Fish
Interest: 
Healthy
Preparation Time: 
5 Minutes
Cook Time: 
20 Minutes
Ready In: 
25 Minutes
Servings: 
4

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