Prep 1 hr
Cook 20 mins
Haven't tried this one yet. Posting for potential future use. My kids like sweet and sour everything else, so why not fish. From BHG Big Book of Healthy Family Dinners.
- 1 lb fresh halibut or 1 lb swordfish or 1 lb tuna (1-inch thick) or 1 lb other fish steaks (1-inch thick)
- 2 tablespoons brown sugar
- 2 tablespoons vinegar
- 2 tablespoons low sodium soy sauce
- 4 teaspoons cornstarch
- 2⁄3 cup chicken broth
- 1 medium green bell peppers or 1 medium red bell pepper, cut into 1-inch pieces
- 1 medium carrot, sliced thinly on the bias
- 1⁄2 cup seedless grapes, halved
- 2 cups hot cooked rice (seasoned as desired)
- If fish is frozen, then thaw.
- Rinse fish, pat dry with paper towels.
- Cut fish into 1-inch cubes.
- In a large saucepan, cook fish in boiling water, covered, for 5 minutes or just until the fish flakes; drain well; set aside and keep warm.
- In a small mixing bowl, stir together the brown sugar, vinegar, soy sauce, and cornstarch until well blended; set aside.
- In a medium saucepan, add the chicken broth, red bell pepper, and carrot; bring to boiling.
- Lower heat and simmer for 3 minutes or until vegetables are crisp-tender.
- Stir brown sugar mixture into vegetable mixture.
- Cook and stir until thickened and bubbly.
- Cook and stir for 2 more minutes.
- Gently stir in fish and grapes.
- Cook about 1 minute longer or until heated through.
- Serve over hot cooked rice.