Barbecued Fish Recipe
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
| Thinly sliced carrots | 2 Cup (16 tbs), pared | |
| Onion | 1 Medium, halved | |
| 2 16-ounce packages frozen fish fillets, thawed | ||
| Green | 6 | |
| 1 15 1/2-ounce jar spaghetti sauce with mushrooms | ||
| All purpose flour | 2 Tablespoon | |
| Lemon juice | 2 Tablespoon | |
| Vinegar | 2 Tablespoon | |
| Prepared mustard | 1 Tablespoon | |
| Sugar | 1 Teaspoon | |
Directions
In 12 x 7 1/2 x 2-inch baking dish, cook carrots and onion with enough water to cover at HIGH for 10 minutes or till boiling.
Cook at HIGH 5 to 7 minutes longer or till tender.
Drain vegetables and set aside.
Cut each block of fish crosswise in four equal pieces; place in same baking dish.
Sprinkle with salt and pepper.
Top fish with carrot-onion mixture and green pepper.
Blend spaghetti sauce and flour; add lemon juice, vinegar, mustard, and sugar.
Spoon sauce over fish.
Cook, covered, at MEDIUM HIGH (7) for 10 to 12 minutes or till fish flakes easily with a fork.
Cook at HIGH 5 to 7 minutes longer or till tender.
Drain vegetables and set aside.
Cut each block of fish crosswise in four equal pieces; place in same baking dish.
Sprinkle with salt and pepper.
Top fish with carrot-onion mixture and green pepper.
Blend spaghetti sauce and flour; add lemon juice, vinegar, mustard, and sugar.
Spoon sauce over fish.
Cook, covered, at MEDIUM HIGH (7) for 10 to 12 minutes or till fish flakes easily with a fork.
Chef
