Sweet and Sour Fish

By carvalhohm

Ingredients

• 1 can (20 oz) Tropical Gold Pineapple chunks
• 4 tilapia fillets (about 4 ox. each)
• 2 tablespoons peanut oil
• 1 medium onion, chunked
• 2 cloves garlic, mined
• 1 large carrot, thinly sliced diagonally
• 1 large red or green bell pepper, cut in 1" cubes
• 1/4 cup white vinegar
• 3 tablespoons packed brown sugar
• 3 tablespoons ketchup
• 3 table soy sauce
• 1 tablespoon cornstarch
• 1 tsp. ground ginger
• Hot cooked rice
• Chopped fresh cilantro

Details

Adapted from copyright-free-images.com

Preparation

Step 1

Drain pineapple; reserve 1/3 cup juice.

Brown fish fillets on both sides in hot oil in large skillet over medium-high heat, 5-6 minutes. Remove from heat, keep warm. In same skillet cook onion and garlic,5 minutes. Add carrot and bell pepper; cook, stirring 5 minutes longer. Add pineapple and juice.

Combine vinegar, brown sugar, ketchup, soy sauce, cornstarch and ginger in small bowl.

Stir into vegetable mixture in skillet; cook stirring until thickened. Serve over fish fillets an hot cooked rice.

Garnish with cilantro.