Sweet & Sour Fish

By Micki Brown

Serves 4



1 pound 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 black pepper

5-6 green onions, sliced

Brown rice, cooked according to package directions


Coat the fish with 2 tbsp of the corn starch. Heat the butter in a wok or large skillet over medium-high heat. Add the fish and stir fry until the fish is just cooked … shouldn’t take more than 4 or 5 minutes. Remove the fish and set aside. Add the bell peppers to the wok, and stir fry until the reach desired tenderness. Meanwhile, mix together in a bowl, the pineapple juice, 1 tbsp corn starch, olive oil, honey, soy sauce, vinegar, and pepper, whisk until blended. When the bell peppers are done, add the pineapple chunks and the sauce mixture and cook until the sauce thickens and is bubbly. Add the fish and green onions, stir. Serve over brown rice. Enjoy!