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HEALTHY RECIPE-OF-THE-MONTH
Savory Steamed Fish
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- 4 fish fillets (4 ounces each)
- 2 tablespoons lemon juice
- 4 medium tomatoes, seeded and diced
- 1 cup diced yellow peppers
- 8 scallions, chopped
- 1 clove garlic, minced
- 1 teaspoon vegetable oil
- 2 cups tomato juice
- 4 teaspoons cornstarch
- 2 tablespoons water
1. Sprinkle the fish with the lemon juice and set aside.
2. In a large no-stick frying pan over medium-high heat, sauté the tomatoes, peppers, scallions and garlic in the oil for 10 minutes, or until the vegetables are wilted and the juice released from the tomatoes has started to evaporate. Reduce the heat to medium and add the tomato juice, Bring to a simmer.
3. In a cup, dissolve the cornstarch in the water. Stir into the pan; continue stirring until the mixture begins to thicken.
4. Add the fish to the pan and spoon the sauce over the fillets. Cover the pan and simmer 5 minutes, or until the fish is cooked through. Serve with rice.
Yield: 4 servings; Preparation Time: 25 minutes
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