16 oz fresh or frozen fillets
1/3 cup chopped onion
1/3 cup chopped green pepper
1 clove garlic, minced
1 can (16 oz) tomatoes, cut up
2 tbsp snipped parsley
1 tbsp instant chicken bouillon granules
Dash of hot pepper sauce
1 tbsp corn starch
3 cups hot cooked rice
Thaw fish. Cut into 1 inch cubes. Combine onion, green pepper, garlic and 2 tbsp water.
Cover and cook until tender. Add undrained tomatoes, parsley, bouillon, hot pepper sauce
and 1/2 cup water. Cover and simmer for 10 minutes. Blend cornstarch and 3 tbsp cold
water. Stir into tomato mixture. Cook and stir until thickened. Stir in fish. Simmer
covered 5-7 minutes. Serve over rice.
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