 |
Prep Time: 60 Minutes Cook Time: 20 Minutes |
Ready In: 80 Minutes Servings: 4 |
|
Haven't tried this one yet. Posting for potential future use. My kids like sweet and sour everything else, so why not fish. From BHG Big Book of Healthy Family Dinners. Ingredients:
1 lb fresh halibut or 1 lb swordfish or 1 lb tuna (1-inch thick) or 1 lb other fish steaks (1-inch thick) |
2 tablespoons brown sugar |
2 tablespoons vinegar |
2 tablespoons low sodium soy sauce |
4 teaspoons cornstarch |
2/3 cup chicken broth |
1 medium green bell peppers or 1 medium red bell pepper, cut into 1-inch pieces |
1 medium carrot, sliced thinly on the bias |
1/2 cup seedless grapes, halved |
2 cups hot cooked rice (seasoned as desired) |
Directions:
1. If fish is frozen, then thaw.
2. Rinse fish, pat dry with paper towels.
3. Cut fish into 1-inch cubes.
4. In a large saucepan, cook fish in boiling water, covered, for 5 minutes or just until the fish flakes; drain well; set aside and keep warm.
5. In a small mixing bowl, stir together the brown sugar, vinegar, soy sauce, and cornstarch until well blended; set aside.
6. In a medium saucepan, add the chicken broth, red bell pepper, and carrot; bring to boiling.
7. Lower heat and simmer for 3 minutes or until vegetables are crisp-tender.
8. Stir brown sugar mixture into vegetable mixture.
9. Cook and stir until thickened and bubbly.
10. Cook and stir for 2 more minutes.
11. Gently stir in fish and grapes.
12. Cook about 1 minute longer or until heated through.
13. Serve over hot cooked rice.
|
|