Fish And Peppers Recipe
Ingredients
| 4 4 ounce fresh or frozen cod or other fish fillets | ||
| Chicken broth | 3/4 Cup (16 tbs) | |
| Onion | 1 Medium, separated into rings | |
| 3/4 teaspoon dried oregano or marjoram, crushed | ||
| Lemon peel | 1/2 Teaspoon, finely shredded | |
| Lemon juice | 1 Tablespoon | |
| Garlic | 1 Clove (5gm), minced | |
| 3/4 cup green pepper cut into bite size strips | ||
| 3/4 cup sweet red pepper cut into bite size strips | ||
| Cornstarch | 1 1/2 Teaspoon | |
| Water | 1 Tablespoon | |
| 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.
Chef
