INGREDIENTS
Beans & Rice:
1 can (15 ounce) kidney beans, drained and rinsed
1 can (14 ounce) light coconut milk
1 scallion, sliced
1 sprig fresh thyme
1 clove garlic, crushed
1 1/34 tsp salt
1/2 tsp hot pepper sauce
1 cup white rice
Flounder Fillets:
2 plum tomatoes, chopped
2 TBS butter
2 TBS ketchup
1 medium onion, sliced
2 scallions, sliced
3 sprigs fresh thyme
1 clove garlic, crushed
1/2 tsp garlic powder
1/2 tsp onion powder
4 flounder fillets
1/2 tsp cornstarch
DIRECTIONS
In a medium saucepan, stir beans, coconut milk, scallion, thyme, garlic, salt and hot pepper sauce. Bring to a boil.
Stir in rice and reduce heat. Cook 12 minutes or until rice is tender.
In a large, deep skillet, stir in tomatoes, butter, ketchup, onion, scallions, thyme, garlic, garlic powder, onion powder and 1 1/4 cups water.
Place fish fillets on top. Bring liquid to a boil. Immediately reduce heat, simmer, uncovered, for about 10 minutes or until fillets flake easily with fork.
Stir together cornstarch with 1 tsp of water and add to skillet. Boil for 1 minute.
Keep warm until ready to serve.
Serves 4
