Recipe
- 2 pounds firm, skinless fillets, cut in 1-inch cubes
- 2 tablespoons butter
- 1 cup chopped onion
- ½ teaspoon pressed garlic,
- 2 (14.5-ounce) cans chopped tomatoes, undrained
- 3 cups water
- 1 teaspoon basil leaves, dried
- 1 teaspoon thyme leaves, dried
- ¼ teaspoon crushed red pepper
- 1 teaspoon salt
- 4 cups winter squash, cut into 1-inch pieces
- 2 ears corn, cut crosswise into 1-inch pieces
Melt butter in a large saucepan over medium heat. Add onion and garlic and cook until tender. Add tomatoes, water, basil thyme, pepper, salt squash and corn. Cover and bring to boil. Reduce heat and simmer until squash and corn are done, about 10 to 15 minutes. Add fish and continue to cook until it flakes easily with a fork, about 10 minutes.
Contributed by Joyce Taylor From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas
DID YOU KNOW?
North Carolina is home to a variety of aquaculture fish species, including Striped Bass. Seafood products from sustainable aquaculture facilities provides consumers delicious and healthy seafood products that are complementary to wild caught seafood products.
Erika Young, Coastal and Marine Education Specialist
Eric Herbst, Coastal Aquaculture Specialist
- Categories:
