Fish Fillet With Sweet And Sour Sauce

Ingredients

To make this delicious fish fillet with sweet and sour sauce, you will need:

2 fillets of white fish (cod, haddock, halibut, etc)
2 tablespoons of olive oil
1 tablespoon of butter
1/2 cup of diced onion
1/2 cup of diced bell pepper
1/2 cup of diced celery
1/2 cup of diced pineapple
1 teaspoon of garlic powder
1/2 cup of white wine
1/4 cup of white vinegar
1/4 cup of brown sugar
1/4 teaspoon of red pepper flakes
Salt and pepper to taste
1/4 cup of cornstarch mixed with 1/4 cup of cold water
2 tablespoons of chopped fresh parsley

Instructions

In a large skillet over medium-high heat, heat the olive oil and butter. Once the butter has melted, add the onion, bell pepper, celery, and pineapple. Cook until the vegetables are softened, about 5 minutes. Add the garlic powder, white wine, white vinegar, brown sugar, red pepper flakes, salt and pepper, and stir to combine. Bring the mixture to a boil, then reduce the heat to low and simmer for 5 minutes.

Add the fish fillets to the pan and cook until the fish is cooked through, about 10 minutes. Remove the fish from the pan and set aside. Add the cornstarch mixture to the pan and cook until the sauce has thickened, about 3 minutes. Add the parsley and stir to combine.

Return the fish to the pan and spoon the sauce over the top. Serve warm with your favorite side dishes.

Nutrition

One serving of this fish fillet with sweet and sour sauce contains approximately 690 calories, 25 grams of fat, 12 grams of saturated fat, 70 milligrams of cholesterol, 565 milligrams of sodium, 66 grams of carbohydrates, 4 grams of fiber, 44 grams of sugar, and 33 grams of protein.

Tips

If you don't have white wine on hand, you can substitute with chicken broth or apple cider vinegar. You can also add other vegetables to the sauce such as mushrooms, carrots, or zucchini. You can also substitute the fish fillets with chicken or shrimp. To make this dish even healthier, use a leaner cut of fish and reduce the amount of oil used in the recipe.