Mexican Sea Bass With Summer Squash
|Olive oil||2 Teaspoon|
|Finely chopped onion||1 Cup (16 tbs)|
|Julienned green bell pepper||3⁄4 Cup (12 tbs) (2 Inch Long)|
|Julienned sweet yellow peppers||3⁄4 Cup (12 tbs) (2 Inch Long)|
|Seeded chopped jalapeno peppers||1 Tablespoon (Finely Chopped)|
|Garlic||3 Clove (15 gm), crushed|
|Ground cumin||1⁄2 Teaspoon|
|Hot sauce||1⁄4 Teaspoon|
|Canned diced tomatoes||14 1⁄2 Ounce (1 Can, Undrained)|
|Sea bass fillets||24 Ounce (4 In Number, 6 Ounce Each, About 2 Inches Thick)|
|Fresh lemon juice||1 Teaspoon|
|Zucchini||1 1⁄4 Pound, quartered lengthwise (4 Medium Of 1 1/4 Pound Each)|
|Yellow squash||6 Ounce, quartered lengthwise (2 Medium)|
|Hot cooked rice||3 Cup (48 tbs) (Cooked Without Salt Or Fat)|
|Chopped cilantro||2 Tablespoon|
Heat oil in a large skillet over medium heat until hot.
Add onion; saute 1 minute.
Add bell peppers, jalapeno, and garlic; saute 2 minutes.
Stir in cumin and next 4 ingredients.
Arrange fish over tomato mixture; sprinkle lemon juice and 1/8 teaspoon pepper over fish.
Bring to a boil; cover, reduce heat, and simmer 10 minutes or until fish flakes easily when tested with a fork.
Remove fish from skillet; set aside, and keep warm.
Combine cornstarch and water in a small bowl; stir well.
Add to skillet; bring to a boil, and cook 1 minute, stirring constantly.
Arrange zucchini and squash in a steamer basket over boiling water.
Cover and steam 4 minutes or until crisp-tender.
Drain; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper.
Spoon rice onto plates; top with tomato mixture and fish.
Sprinkle with cilantro.