Fish And Peppers Recipe
Ingredients
4 4 ounce fresh or frozen cod or other fish fillets
3/4 cup chicken broth
1 medium onion, sliced and separated into rings
3/4 teaspoon dried oregano or marjoram, crushed
1/2 teaspoon finely shredded lemon peel
1 tablespoon lemon juice
1 clove garlic, minced
3/4 cup green pepper cut into bite size strips
3/4 cup sweet red pepper cut into bite size strips
1 1/2 teaspoons cornstarch
1 tablespoon water
1 lemon, sliced and halved
Directions
Thaw fish, if frozen.
Rinse fish and pat dry with paper towels.
Measure thickness of fish; set aside.
In a 10 inch skillet, combine chicken broth, onion, oregano, lemon peel, lemon juice, and garlic.
Bring mixture to boiling; reduce heat.
Cover and simmer about 3 minutes or till onion is tender.
Arrange fish fillets in onion mixture.
Add peppers.
Cover and simmer over medium heat 4 to 6 minutes for each 1/2 inch thickness offish or till fish flakes easily when tested with a fork.
Use a slotted spoon to move fish and vegetable mixture to a serving platter.
Keep warm.
Combine cornstarch and water.
Add to pan juices.
Cook and stir till thickened and bubbly.
Cook and stir 2 minutes more.
Spoon atop fish and vegetables.
Garnish with lemon.
Rinse fish and pat dry with paper towels.
Measure thickness of fish; set aside.
In a 10 inch skillet, combine chicken broth, onion, oregano, lemon peel, lemon juice, and garlic.
Bring mixture to boiling; reduce heat.
Cover and simmer about 3 minutes or till onion is tender.
Arrange fish fillets in onion mixture.
Add peppers.
Cover and simmer over medium heat 4 to 6 minutes for each 1/2 inch thickness offish or till fish flakes easily when tested with a fork.
Use a slotted spoon to move fish and vegetable mixture to a serving platter.
Keep warm.
Combine cornstarch and water.
Add to pan juices.
Cook and stir till thickened and bubbly.
Cook and stir 2 minutes more.
Spoon atop fish and vegetables.
Garnish with lemon.
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