Sweet and savory blend of pineapple, onion, bell pepper and tomatoes to top light and delicate white fish.
Cook onion, bell pepper and garlic with cumin in oil over medium-high heat in large nonstick skillet for 5 minutes.
Add tomatoes, pineapple and 1/2 cup broth; bring to boil. Reduce heat; cover and simmer 10 to 15 minutes.
1 pound red snapper or other white fish, cut in 4 pieces
Add fish filets; cover and cook 10 minutes or until fish flakes easily. Remove fish to serving platter; keep warm.
1/4 cup chicken broth
Stir remaining 1/4 cup chicken broth into cornstarch. Stir into sauce in skillet and cook, stirring, just until thickened. Salt to taste. Spoon sauce over fish and cooked rice. Garnish with cilantro, if desired.
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