 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 2 |
|
My mother shared this recipe with me several years ago. I've found that even my friends who aren't fond of fish enjoy this particular dish and find themselves taking seconds. Ingredients:
4 to 6 tablespoons sugar |
1 tablespoon cornstarch |
1/3 cup white vinegar |
1/4 cup water |
1 to 2 teaspoons soy sauce |
1/4 teaspoon hot pepper sauce |
1 tablespoon king arthur unbleached all-purpose flour |
1/4 teaspoon salt |
1/8 to 1/4 teaspoon pepper |
1/2 pound halibut or swordfish fillet, cut into 2-inch strips |
2 tablespoons canola oil |
1/2 cup green pepper chunks (1 inch) |
1/2 cup sweet onion chunks (1 inch) |
1/2 cup pineapple chunks, drained |
hot cooked rice |
Directions:
1. In a small bowl, combine sugar and cornstarch. Stir in the vinegar, water, soy sauce and hot pepper sauce until smooth; set aside.
2. In a small resealable plastic bag, combine the flour, salt and pepper. Add fish and shake to coat. In a small skillet, saute fish in oil for 4-6 minutes or until fish flakes easily with a fork; remove and keep warm.
3. In same skillet, saute green pepper and onion for 3 minutes or until crisp-tender. Add pineapple. Stir sauce and add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Return fish to skillet; heat through. Serve with rice. Yield: 2 servings.
|
|