Granny's Stewed Fish
1 tbsp olive oil
1 cup chopped onion
1 medium clove garlic, peeled and minced
1 medium green bell pepper, seeded and cut i, nto thin slivers
29 oz Mexican stewed tomatoes
1/4 tsp salt
1 tsp arrowroot or cornstarch *
1 1/3 lb Snapper fillets, cut into 4 serving pieces
1/2 cup frozen corn kernels (optional)
1 lime wedges
* dissolved in 2 teaspoons water, or 1 tablespoon flour dissolved in 2
tablespoons water
In large skillet, heat the olive oil over medium heat. Add the onion
and garlic; saute 5 minutes. Add the bell pepper; saute 3 minutes.
Stir in the stewed tomatoes with the juices and the salt; simmer 20
minutes. Stir in the dissolved arrowroot or flour mixture.
Add the fish to the pan, spooning the tomatoes over. Sprinkle with the
corn. Simmer, covered, 12 minutes per inch of thickness, or until the
fish tests done (140 degrees on an in- stant read thermometer).
Serve with the lime wedges, spooned over rice if desired.
First
Class Stamp
.
July 1, 1885
2 cents per 1 oz.