Sweet & Sour Fish Recipe
Ingredients
| Haddock fillets | 1 1/2 Pound, frozen | |
| 3/4 cup fine dry bread crumbs | ||
| Paprika | 2/3 Teaspoon | |
| Butter margarine | 2 Tablespoon, melted | |
| 1/2 cup refrigerated or frozen egg substitute, thawed, or 1 egg beaten with | ||
| Water | 1 Tablespoon | |
| 1 medium onion, cut into thin wedges | ||
| 1 medium red and/or green sweet pepper, cut into 3/4-inch squares | ||
| 3/4 cup frozen orange juice concentrate, thawed | ||
| Cornstarch | 4 Teaspoon | |
| 1 tablespoon hoisin sauce | ||
| Soy sauce | 1 Tablespoon | |
| Pineapple tidbits | 1 8 Ounce | |
| Hot cooked rice | 3 Cup (16 tbs) | |
Directions
Preheat oven to 450° F.
Thaw fish, if frozen, and cut into 6 portions.
Place on nonstick baking sheet, tucking under any thin edges.
For coating, in small bowl stir together bread crumbs and paprika; add margarine and toss to coat.
Brush fish with egg substitute and sprinkle with crumb mixture, pressing mixture lightly into fish.
Bake for 9-11 minutes or until golden and fish flakes when tested with a fork.
For sauce, in a medium covered saucepan cook onion and sweet pepper in 1/2 cup water, about 5 minutes or until vegetables are just tender.
Do not drain.
In small bowl, combine thawed concentrate, cornstarch, hoisin sauce, and soy sauce.
Add to saucepan along with undrained pineapple.
Cook and stir over medium heat until mixture is thickened and bubbly.
Cook and stir for 2 minutes more.
Spoon sauce over fish and rice.
If desired, garnish with orange slices.
Thaw fish, if frozen, and cut into 6 portions.
Place on nonstick baking sheet, tucking under any thin edges.
For coating, in small bowl stir together bread crumbs and paprika; add margarine and toss to coat.
Brush fish with egg substitute and sprinkle with crumb mixture, pressing mixture lightly into fish.
Bake for 9-11 minutes or until golden and fish flakes when tested with a fork.
For sauce, in a medium covered saucepan cook onion and sweet pepper in 1/2 cup water, about 5 minutes or until vegetables are just tender.
Do not drain.
In small bowl, combine thawed concentrate, cornstarch, hoisin sauce, and soy sauce.
Add to saucepan along with undrained pineapple.
Cook and stir over medium heat until mixture is thickened and bubbly.
Cook and stir for 2 minutes more.
Spoon sauce over fish and rice.
If desired, garnish with orange slices.
Chef
