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Recipes
Find additional recipes for healthy, gourmet meals at
www.georgeforemancooking.com!
SAUTÉED TILAPIA WITh GINGERED PINEAPPLE SAUCE
1 cup thinly sliced purple onion
1½ cups pineapple juice
2 tbsp. lime juice
½ cup halved seedless green grapes
1 orange, peeled, cut in half and sliced
1 cup cubed mango
2 tbsp. slivered orange peel
1 tbsp. grated fresh ginger
½ tsp. salt
¼ tsp. pepper
6 tilapia fillets (about 1½ lb.)
1 tbsp. cornstarch
Hot cooked rice
Heat skillet to 350°F. Cook onion for 3 minutes, stirring occasionally. Add 1¼ cups
pineapple juice and lime juice. Stir in grapes, orange pieces, mango, orange peel,
ginger salt and pepper. Cook 3 minutes longer, stirring occasionally.
Blend remaining ¼ cup pineapple juice with cornstarch. Stir into pineapple juice
mixture and cook, stirring, until thickened and smooth. Remove to bowl and keep
warm.
Raise temperature to 375°F. Cook fish until golden on both sides and fully cooked,
pushing any grease or drippings into the grease channel. Remove grease and return
sauce to skillet and heat through.
Serve over rice and garnish with sliced toasted almonds, if desired
Makes 6 servings.
QUICK AND EASY CUBED STEAK
1½ lb. cubed beef
1 large onion, chopped
1 large green pepper, seeded and cut into strips
2 large cloves garlic, minced
1 tsp. Adobo seasoning
1 tsp. salt
½ tsp. coarse ground pepper
2 large tomatoes, cut into wedges
1 can (8 oz.) tomato sauce
Hot cooked rice
Chopped parsley
Heat skillet to 400°F. Brown beef on both sides, pushing any grease or drippings into
the grease channel. Allow to cook several minutes until tender. Remove to platter and
keep warm; empty drippings from grease channel.
Add onion, green pepper and garlic to skillet. Season all with seasoning, salt and
pepper. Cook until vegetables are tender. Stir in tomatoes and cook several minutes.
Add tomato sauce and return meat to skillet. Bring to a boil. Reduce heat to 250°F.
Cover and let simmer for 5 minutes; stir occasionally.
Serve over hot cooked rice and garnish with parsley.
Makes 4 servings.
