Sweet & Sour Fish

By Micki Brown

Category
Yields4 Servings
 1 lb fish such as Yellowtail or Mahi Mahi, cut into bite-size chunks
 3 tbsp corn starch, divided
 2 tbsp grass-fed butter
 1 red bell pepper, seeds removed, sliced
 1 yellow bell pepper, seeds removed, sliced
 1 can (20-ounce) pineapple chunks, use both the juice and pineapple
 2 tbsp extra virgin olive oil
 2 tbsp honey
 1 tbsp soy sauce
 ¼ cup apple cider vinegar
 ½ tsp apple cider vinegar
 56 apple cider vinegar
 Brown rice, cooked according to package directions
1

Coat the fish with 2 tbsp of the corn starch.

2

Heat the butter in a wok or large skillet over medium-high heat.

3

Add the fish and stir fry until the fish is just cooked … shouldn’t take more than 4 or 5 minutes

4

Remove the fish and set aside

5

Add the bell peppers to the wok, and stir fry until the reach desired tenderness

6

Meanwhile, mix together in a bowl, the pineapple juice, 1 tbsp corn starch, olive oil, honey, soy sauce, vinegar, and pepper, whisk until blended.

7

When the bell peppers are done, add the pineapple chunks and the sauce mixture and cook until the sauce thickens and is bubbly

8

Add the fish and green onions, stir

9

Serve over brown rice. Enjoy!

Ingredients

 1 lb fish such as Yellowtail or Mahi Mahi, cut into bite-size chunks
 3 tbsp corn starch, divided
 2 tbsp grass-fed butter
 1 red bell pepper, seeds removed, sliced
 1 yellow bell pepper, seeds removed, sliced
 1 can (20-ounce) pineapple chunks, use both the juice and pineapple
 2 tbsp extra virgin olive oil
 2 tbsp honey
 1 tbsp soy sauce
 ¼ cup apple cider vinegar
 ½ tsp apple cider vinegar
 56 apple cider vinegar
 Brown rice, cooked according to package directions

Directions

1

Coat the fish with 2 tbsp of the corn starch.

2

Heat the butter in a wok or large skillet over medium-high heat.

3

Add the fish and stir fry until the fish is just cooked … shouldn’t take more than 4 or 5 minutes

4

Remove the fish and set aside

5

Add the bell peppers to the wok, and stir fry until the reach desired tenderness

6

Meanwhile, mix together in a bowl, the pineapple juice, 1 tbsp corn starch, olive oil, honey, soy sauce, vinegar, and pepper, whisk until blended.

7

When the bell peppers are done, add the pineapple chunks and the sauce mixture and cook until the sauce thickens and is bubbly

8

Add the fish and green onions, stir

9

Serve over brown rice. Enjoy!

Sweet & Sour Fish