| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Dinner, Low fat, Main dishes | 8 | Servings | |
INGREDIENTS
| 1/4 | c | Olive oil |
| 1 1/2 | lb | Fish fillets |
| 3/4 | c | Water |
| 2 | Carrots, thin sliced | |
| 2 | Onions, sliced | |
| 1 | Green peppers, cut in | |
| Rings | ||
| 1 | Garlic clove, minced | |
| 1 | T | Packed brown sugar |
| 1/2 | t | Salt |
| 1/4 | t | Ground ginger |
| 1/3 | c | Cider vinegar |
| 2 | t | Cornstarch |
INSTRUCTIONS
Cut fish fillets into serving-sized pieces. Pat dry. Heat oil in skillet over medium heat. Add fish and cook until fish flakes easily with fork; turning carefully. Will take 8-10 minutes. Heat water, carrots, onions, green pepper, garlic, brown sugar, salt and ginger to boiling. Cover, reduce heat and cook for about 5 minutes. Mix vinegar and cornstarch; stir into vegetables. Heat to boiling, stirring constantly. Boil 1 minute, then pour over fish. Serve immediately. Recipe By : Jo Anne Merrill From: Date: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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