You've never tasted a creamy habanero sauce like this one. I assure you that the combination of fish fillets with the spiciness of chili will be the sensation.
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Ingredients4 portions
Preparation
In a skillet over medium heat melt the Chantilly® Salty Spring margarine and seal the fish fillets.
Blend perfectly a cup of water together with the tomato, habanero and the 4 teaspoons of Knorr Tomato® Tomato Seasoning. Pour into the pan with the fish.
From the first boil of the sauce, cook for 5 more minutes. Dissolve Maizena® corn starch in the remaining water and integrate it into the pan. Boil for a couple of minutes to thicken.
Remove from heat and serve hot.
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