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Amberjack With Tomato Fennel Sauce

Healthycooking's picture
Ingredients
  Vegetable cooking spray 1
  Canned no salt added chicken broth 1 Cup (16 tbs), undiluted
  Chopped onion 1⁄2 Cup (8 tbs)
  Chopped fennel bulb 1⁄2 Cup (8 tbs)
  Minced garlic 1 Teaspoon
  Crushed dried fennel seeds 1⁄4 Teaspoon
  Canned no salt added stewed tomatoes 14 1⁄2 Ounce (1 Can)
  No salt added tomato sauce 8 Ounce (1 Can)
  Chopped fresh parsley 1⁄4 Cup (4 tbs), divided
  Sugar 1⁄2 Teaspoon
  Freshly ground pepper 1⁄2 Teaspoon, divided
  Salt 1⁄4 Teaspoon
  Amberjack fillet 24 Ounce (6 Fillets, 4 Ounces Each)
  Water 4 Cup (64 tbs)
Directions

Coat a large nonstick skillet with cooking spray; add chicken broth.
Place over medium-high heat until hot.
Add onion and next 3 ingredients; cook until vegetables are tender and liquid evaporates.
Stir in stewed tomatoes and tomato sauce.
Cook, uncovered, over low heat 30 minutes or until thickened.
Stir in 2 tablespoons parsley, sugar, 1/4 teaspoon pepper, and salt.
Rinse fillets and pat dry; sprinkle with remaining 1/4 teaspoon pepper.
Bring water to a boil in a large nonstick skillet over medium heat.
Reduce heat, and add fillets; cover and simmer 8 minutes or until fish flakes easily when tested with a fork.
Remove fish from liquid, and place on a serving platter; discard liquid.
Spoon tomato mixture evenly over fillets; sprinkle with remaining 2 tablespoons parsley.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Ingredient: 
Fish

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