Serving Size :4
1 1/2 pounds of fresh cobia filets
1/2 cup chopped onion
1/2 cup chopped green and red pepper
1 clove minced garlic
1 tablespoon of lemon pepper
1/4 cup of butter or cold pressed extra virgin olive oil
1 16 oz. can of tomatoes, diced
1 tablespoon dried or fresh parsley
1 tablespoon dried or fresh chives
1 tablespoon instant chicken bouillon (1 cube)
1/4 teaspoon bottled hot pepper sauce
1 tablespoon corn starch
1 tablespoon cold water
Hot cooked white or yellow rice
In a 10" skillet cook onion, green and red
peppers and garlic in butter or olive oil until tender but not brown.
Add un-drained tomatoes, parsley, chives boullion and hot pepper sauce.
Simmer coverd for 10 minutes. Stir together cornstarch and cold water.
Slowly stir into tomato mixture. Cook and stir till thickened and bubbly.
Cut fish into 1 inch pieces, add fish to tomato mixture, stirring to
coat fish evenly. Return to boiling: reduce heat. Simmer covered for
5 to 7 minutes.
Serve fish over rice.