Title: Mexican Stewed Fish
Categories: Mexican, Seafood
Yield: 4 servings
1 tb Olive oil
1 c Chopped onion
1 md Clove garlic, peeled and
1 md Green bell pepper, seeded
-and cut into thin slivers
29 oz Mexican stewed tomatoes
1/4 ts Salt
1 ts Arrowroot or cornstarch *
1 1/3 lb Rockfish fillets, cut into 4
1/2 c Frozen corn kernels
* dissolved in 2 teaspoons water, or 1 tablespoon flour dissolved in 2
In large skillet, heat the olive oil over medium heat. Add the onion
and garlic; saute 5 minutes. Add the bell pepper; saute 3 minutes.
Stir in the stewed tomatoes with the juices and the salt; simmer 20
minutes. Stir in the dissolved arrowroot or flour mixture.
Add the fish to the pan, spooning the tomatoes over. Sprinkle with the
corn. Simmer, covered, 12 minutes per inch of thickness, or until the
fish tests done (140 degrees on an in- stant read thermometer).
Serve with the lime wedges, spooned over rice if desired.
By Larry Brown of the Seattle Times writing in the San Jose Mercury