Shelly's Recipe

ISLAND SEAFOOD SAUTE

Category: Fish and Seafood

1/3 cup extra virgin olive oil
1 lb firm-flesh fish, such as cod, scrod, grouper or snapper, cut in large chucks
1/2 lb fresh mushrooms, thinly sliced (2 cups)
1 red bell pepper, cut into strips (1 cup)
1/2 cup thinly sliced celery
1/2 cup sliced scallions
1 clove garlic, minced
8 oz can water chestnuts, drained and sliced
1/2 cup coconut rum liqueur
2 tsp soy sauce
1 tsp cornstarch

In a large skillet, heat the oil and saute the fish on all sides until it is cooked and flaky, about 3 minutes. Remove the fish and set aside.

In the same skillet, stir-fry the mushrooms, bell pepper, celery, scallions, garlic, and water chestnuts about 3 minutes, until the vegetables are crisp but tender.

In a small bowl, mix the coconut rum liqueur, soy sauce, and cornstarch; add to the vegetables, stirring constantly, until the mixture thickens. Return the fish to the skillet and mix gently into the vegetables. Cook just long enough to heat the fish. Serves:4