Sweet-and-Sour Stir-Fried Fish

Ingredients

• 1 pound fresh or frozen monkfish, shark, sea bass, tuna, or cusk steaks or fillets
• 1 15 1/4-ounce can pineapple chunks (juice pack)
• 1/3 cup packed brown sugar
• 1/2 cup catsup
• 1 cup soy sauce
• 3 tablespoons vinegar
• 3 tablespoons dry sherry or orange juice
• 2 tablespoons cornstarch
• 2 tablespoons cooking oil
• 1 medium green or sweet red pepper, cut into 3/4-inch pieces
• 2 cups hot cooked rice

Instructions

1. Thaw fish, if frozen. Cut into 1-inch pieces. Drain pineapple, reserving 3/4 cup juice. For sauce, combine reserved juice, brown sugar, catsup, soy sauce, vinegar, sherry, and cornstarch. Set aside.
2. Preheat a wok or large skillet over high heat; heat 1 tablespoon cooking oil. Stir-fry sweet pepper for 1 1/2 to 2 minutes or till crisp-tender. Remove sweet pepper. Add remaining oil. Stir-fry fish for 3 to 5 minutes or till fish flakes easily. Remove fish.
3. Stir sauce; add to wok. Cook and stir till bubbly. Stir in pineapple, fish, and sweet pepper. Heat for 1 minute. Serve over rice.