Sweet And Sour Fish

Total Time: 1 hr 20 mins Preparation Time: 1 hr Cook Time: 20 mins

Ingredients

• Servings: 4
• 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)

Recipe

• 1 if fish is frozen, then thaw.
• 2 rinse fish, pat dry with paper towels.
• 3 cut fish into 1-inch cubes.
• 4 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.
• 5 in a small mixing bowl, stir together the brown sugar, vinegar, soy sauce, and cornstarch until well blended; set aside.
• 6 in a medium saucepan, add the chicken broth, red bell pepper, and carrot; bring to boiling.
• 7 lower heat and simmer for 3 minutes or until vegetables are crisp-tender.
• 8 stir brown sugar mixture into vegetable mixture.
• 9 cook and stir until thickened and bubbly.
• 10 cook and stir for 2 more minutes.
• 11 gently stir in fish and grapes.
• 12 cook about 1 minute longer or until heated through.
• 13 serve over hot cooked rice.