Shopping List for Mexican Stewed Fish:
1 tablespoon olive oil
1 cup chopped onion
1 medium clove garlic, peeled and minced
1 medium Green bell pepper, seeded and cut in strips
29 ounces Mexican stewed tomatoes
1/4 teaspoon salt
1 teaspoon Arrowroot or cornstarch, DISSOLVED IN
2 teaspoons water
1 1/3 pound Rockfish fillets, cut into serving sizes
1/2 cup Frozen corn kernels (optional)
1 lime wedge
Recipe Location: http://www.cdkitchen.com/recipes/recs/43/Mexican-Stewed-Fish77658.shtml
Recipe ID: 48442
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Serves/Makes: 4
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