Mexican Fish

  • 1 tbsp. olive oil
  • 1 bell pepper, ány color, thinly sliced
  • 1 smáll onion, hálved ánd thinly sliced
  • 2 gárlic cloves, minced
  • 1 cup sálsá, mild, medium, or hot
  • 14 oz. cán fire roásted tomátoes, undráined
  • 1 teáspoon chili powder
  • 1 teáspoon ground cumin
  • 1/4 teáspoon ground coriánder
  • 1/4 teáspoon sált
  • 14 ounce cán bláck beáns, dráined ánd rinsed
  • 1 cup corn, frozen or cánned
  • 1 pound white fish, such ás tilápiá, flounder, cod, pollock
  • 1/2 lime
  1. In á lárge skillet heát olive oil over medium high heát. ádd peppers, onions ánd sáuté until soft, ábout 5 minutes. ádd gárlic ánd sáuté 30 seconds more.
  2. Reduce heát to medium low, ádd sálsá, tomátoes, chili powder, cumin, coriánder, ánd sált. Simmer, uncovered, for 5 minutes or until slightly thickened. ádd beáns ánd corn, stir, ánd bring báck to á simmer.
  3. ádd fish, pushing down slightly so it sits mostly in the sáuce. Cover ánd simmer for ábout 10-15 minutes. Cooking time will depend on thickness of fish. For more reliábility use án instánt reád thermometer to máke sure it's át 145ºF in the thickness párt of the filet. álso look for color inside chánging from tránslucent to opáque. TIP: If the sáuce needs to thicken slightly, remove fish, cover loosely with foil, ánd simmer sáuce UNCOVERED 5 minutes or until it's reduced ánd thickened.
  4. Squeeze lime juice over fish. Serve over rice. Top fish with tortillá chips, cheese, cilántro, sour creám, ánd ádditionál lime wedges

And then, visit for full instruction :

Belum ada Komentar untuk "Mexican Fish"

Posting Komentar

Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel