Mexican Stewed Fish
| Yield: | 4 Servings |
| Categories: | Fish |
| Stephen Ceideburg | ||
| 1 | tb | Olive oil |
| 1 | c | Chopped onion |
| 1 | md | Clove garlic, peeled and minced |
| 1 | md | Green bell pepper, seeded and cut into thin slivers |
| 29 | oz | Mexican stewed tomatoes |
| 1/4 | ts | Salt |
| 1 | ts | Arrowroot or cornstarch * |
| 1 1/3 | lb | Rockfish fillets, cut into 4 serving pieces |
| 1/2 | c | Frozen corn kernels (optional) |
| Lime wedges |
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