Sweet and Sour Fish A simple sweet and sour fish entree. Entree/Main Dish Sweet and Sour Fish Sweet and Sour Fish thumbnail Preparation Time: 20 minutes Total time: 45 minutes 4 Servings Ingredients: 2 cans (8 oz. each) DOLE® Pineapple Chunks, 4 (about 4 oz. each) tilapia fillet(s), 2 tablespoons peanut oil, 1 medium DOLE Onion, chunked, 2 clove(s) garlic, minced, 1 large DOLE Carrot(s), thinly sliced diagonally, 1 large red or green bell peppers, cut into 1" cubes, 1/4 cup white vinegar, 3 tablespoons packed brown sugar, 3 tablespoons ketchup, 3 tablespoons less sodium soy sauce, 1 tablespoon cornstarch, 1 teaspoon ground ginger, Hot cooked rice, Chopped fresh cilantro, Instructions: Step 1: Drain juice from one pineapple can; reserve juice from second can. Step 2: Brown fish fillets on both sides in hot oil in large nonstick skillet over medium high-heat, 5 to 6 minutes.   Remove from heat; keep warm.   In same skillet cook onion and garlic, 5 minutes.  Add carrot and bell pepper; cook, stirring 5 minutes longer. Add pineapple and juice. Step 3: Combine vinegar, brown sugar, ketchup, soy sauce, corn starch and ginger in small bowl. Step 4: Stir into vegetable mixture in skillet; cook stirring until thickened.  Serve over fish fillets and hot cooked rice.  Garnish with cilantro, if desired.

Sweet and Sour Fish

Prep Time 20 minutes
Total Time 45 minutes
Difficulty 1.0 Easy
Calories Per Servings 320 Calories
Servings 4
Nutrition facts Nutrition facts

About

A simple sweet and sour fish entree.

Ingredients 15

Ingredients

2 cans (8 oz. each) DOLE® Pineapple Chunks
4 (about 4 oz. each) tilapia fillet(s)
2 tablespoons peanut oil
1 medium DOLE Onion, chunked
clove(s) garlic, minced
1 large  DOLE Carrot(s), thinly sliced diagonally
1 large  red or green bell peppers, cut into 1" cubes
1/4 cup white vinegar
3 tablespoons packed brown sugar
3 tablespoons ketchup
3 tablespoons less sodium soy sauce
1 tablespoon cornstarch
1 teaspoon ground ginger
  Hot cooked rice
  Chopped fresh cilantro

Steps

STEP1
Ingredients

2 cans (8 oz. each) DOLE Pineapple Chunks

Direction

Drain juice from one pineapple can; reserve juice from second can.

STEP2
Ingredients

4 tilapia fillets (about 4 oz. each)
2 tablespoons peanut oil
1 medium DOLE onion, chunked
2 cloves garlic, minced
1 large DOLE carrot, thinly sliced diagonally
1 large red or green bell pepper, cut in 1-inch cubes
2 cans (8 oz. each) DOLE® Pineapple Chunks

Direction

Brown fish fillets on both sides in hot oil in large nonstick skillet over medium high-heat, 5 to 6 minutes.   Remove from heat; keep warm.   In same skillet cook onion and garlic, 5 minutes.  Add carrot and bell pepper; cook, stirring 5 minutes longer. Add pineapple and juice.

STEP3
Ingredients

1/4 cup white vinegar
3 tablespoons packed brown sugar
3 tablespoons ketchup
3 tablespoons light soy sauce
1 tablespoon cornstarch
1 teaspoon ground ginger

Direction

Combine vinegar, brown sugar, ketchup, soy sauce, corn starch and ginger in small bowl.

STEP4
Ingredients

Hot cooked rice
Chopped fresh cilantro

Direction

Stir into vegetable mixture in skillet; cook stirring until thickened.  Serve over fish fillets and hot cooked rice.  Garnish with cilantro, if desired.

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