INGREDIENTS
2 lbs. wahoo
Flour
Olive oil
4 oz. broccoli crowns
4 oz. mushrooms, quartered
4 carrots, thinly sliced
2 oz. red, yellow and orange
peppers, thinly sliced
2 small cans sliced water chestnuts, drained
1 can corn
1 jar sweet chile sauce
1 jar black bean garlic sauce
8 servings of rice cooked seperately
DIRECTIONS
Cut wahoo into bite size cubes.
Flour the cubes.
In a saute pan, fry the cubes until tender and moist. Set aside on paper towels.
In another skillet saute the vegetables in 2 TBSP. of olive oil; cook aldente.
Add the corn, water chestnuts and 2 TBSP. of black bean garlic sauce.
In a large saucepan over medium heat, pour in a half jar of the sweet chili sauce. Once it comes up to temperature, add the cubed wahoo. Add more chili sauce, if needed, at this time.
Plate rice, vegetables, then fish.
Garnish with chopped parsley.
Serves 4.
