Mexican Stir-Fry

Number of Servings: 
4
Ingredients: 
1 pound halibut
1/3 cup bottled picante sauce
2 tablespoons lime juice
1/4 cup chicken broth
1 1/2 teaspoons cornstarch
1/4 teaspoon chili powder
1 tablespoon vegetable oil
12 cherry tomatoes, halved
1 cup frozen whole kernel corn, thawed
1 (15 oz.) can black beans, rinsed and drained
2 tablespoons cilantro, minced
Instructions: 

Trim skin from halibut; cut into bite-size cubes. Combine fish, picante sauce and lime juice in a nonmetallic bowl. Stir well; cover and refrigerate 30 minutes.

Combine chicken broth, cornstarch and chili powder; set aside. Drain fish. Heat oil in a nonstick wok or skillet; add fish and stir-fry 1 1/2 minutes. Add tomatoes, corn, beans and cilantro. Stir in broth mixture. Cover and cook, stirring occasionally until thickened. Serve over rice with additional picante sauce, if desired.

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