Sweet and Sour Snapper
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 2 lbs red snapper fillets
- 1 (20 ounce) can pineapple chunks in juice
- 1⁄4 cup cider vinegar
- 1⁄3 cup light brown sugar, packed
- 3 tablespoons cornstarch
- 1 tablespoon low sodium soy sauce
- 1⁄2 teaspoon salt (to taste)
- 1⁄2 teaspoon garlic salt
- 3 tablespoons canola oil
- 1 (8 ounce) can sliced water chestnuts, drained
- 1 green bell peppers or 1 red bell pepper, cut into 1-inch squares
- 1 medium tomatoes, cut into thin wedges
directions
- Cut fish fillets into large chunks. Drain pineapple, reserving juice. Add water to juice to make 1-1/4 cups. Combine pineapple mixture, vinegar, brown sugar, cornstarch, soy sauce, salt, and garlic salt and blend well.
- Saute fish in oil for 10 minutes or until fish is firm and white. Add liquid mixture and cook and stir 5 minutes or until sauce has thickened. Add water chestnuts, bell pepper, tomato and pineapple and cook until vegetables are heated through and fish flakes easily with fork.
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RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!