Free Recipe Mexican Stewed Fish

Recipe Type: F Recipes

Recipe Preparation: stir

Cooking Ingredients for Mexican Stewed Fish Recipe

Stephen Ceideburg
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
-serving pieces
1/2 c Frozen corn kernels
Lime wedges

Mexican Stewed Fish Preparation

* dissolved in 2 teaspoons water, or 1 tablespoon flour dissolved in 2 tablespoons water 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 News. 6/9/93. Posted by Stephen Ceideburg From Gemini”s MASSIVE MealMaster collection

Cooking Temperature:

Recipe Serves: 4

How Do You Cook Mexican Stewed Fish?

If you know a better Mexican Stewed Fish Recipe please comment below.