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Polynesian Fillets
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• 2 lbs fish fillets
• 2 tablespoons oil
• 1 large onion, cut in sections
• Dash salt and pepper
• 1 can 14 oz. peach slices in juice
• 1 tablespoon soya sauce
• 2 tablespoons vinegar
• 1 tablespoon cornstarch
• 1 green pepper, cut in rings
• 2 tomatoes, cut in wedges
1. Wash fillets, pat dry, debone, and cut in serving-size pieces.
2. Place oil in a large skillet, add onions and sauté until onion is transparent. Add fish and seasonings and cook 2-3 minutes or until fish is lightly browned.
3. Drain peaches, reserving juice. In a separate bowl combine soya sauce, vinegar, cornstarch, and peach juice, mixing well to dissolve cornstarch.
4. Turn fish; add peach juice mixture, and green pepper. Simmer until peach juice mixture starts to thicken and becomes clear and fish flakes easily. Add peach slides and tomato wedges. Cover until tomato wedges are heated through.
Cooking time varies with thickness of fish. Allow 10 minutes per inch.
From Sobeys.
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