Sweet & Sour Rockfish

This sweet and sour rockfish dish is bursting with flavor and color. The crispy fish fillets are coated in a tangy sauce made with pineapple, bell peppers, and onions, creating a perfect balance of flavors. Its a delightful seafood dish that will impress your family and friends

Ingredients:

• 4 rockfish fillets about 6 ounces each
• 1/4 cup cornstarch
• 1/4 cup vegetable oil
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 onion, sliced
• 1 cup pineapple chunks
• 1/4 cup rice vinegar
• 1/4 cup ketchup
• 2 tablespoons soy sauce
• 2 tablespoons brown sugar
• 1 tablespoon grated ginger
• 2 cloves garlic, minced
• 1 tablespoon cornstarch mixed with 2 tablespoons water
• Salt and pepper to taste
• Cooked rice, for serving

Instructions:

Pat dry the rockfish fillets with paper towels, then season with salt and pepper

Dust the fillets with cornstarch, shaking off any excess

Heat vegetable oil in a large skillet over medium-high heat

Add the rockfish fillets and cook until golden brown and cooked through, about 3-4 minutes per side

Remove from the skillet and set aside

In the same skillet, add a bit more oil if needed, then saut the bell peppers and onion until they start to soften, about 3-4 minutes

Add pineapple chunks to the skillet and cook for another 2 minutes

In a small bowl, whisk together rice vinegar, ketchup, soy sauce, brown sugar, ginger, and garlic

Pour the sauce into the skillet with the vegetables and pineapple

Bring to a simmer

Stir in the cornstarch-water mixture and cook until the sauce thickens, about 2 minutes

Return the cooked rockfish fillets to the skillet, spooning the sauce over them

Cook for an additional 2 minutes to heat through

Serve the sweet and sour rockfish over cooked rice, garnished with chopped green onions if desired