Caribbean Fish With Buttery Yucca Recipe

return to art student cookbook


caribbean fish buttery yucca


2/3 cup orange juice
3 tablespoons diced pimientos
2tablespoons sliced black olives
2 teaspoons lemon pepper seasoning salt
2 teaspoons cornstarch
11/2 lbs. white fish fillets such as tilapia, snapper or grouper
1tablespoon butter
3 cups frozen bell peppers and onions
1 cup shredded green or red cabbage


1. Combine orange juice, pimientos, olives, lemon pepper and cornstarch in a microwave-safe baking dish.
2. Cut away any dark red flesh on fish; cut into 4 portions. Place fish in sauce mixture; turn to coat. Wash hands. Cover tightly with plastic wrap; microwave on high 8-10 minutes or until fish is opaque and separates easily with a fork.
3. Meanwhile, preheat large sauté pan on medium-high 2/3 minutes. Place butter in pan; swirl to coat. Add remaining ingredients; cover and cook 5-7 minutes, stirring often or until tender. Serve fish and sauce over vegetables.

Recipe from Publix Apron's Simple Meals Recipes.