[Sca-cooks] re chicken/fish in tomato lime sauce

[vicki shaw]

I should have mentioned that this dish is also doable in a skillet.  You
would brown the fish or chicken pieces on all sides first, and then pour the
sauce over it.  The tricky thing about this sauce is that if you put it on
the fish/chicken at the start, you lose a lot of the liquid because it is
not very liquid to begin with.
This is my dinner tonight, and I will do it in a skillet instead of the
oven.
Bon Appetit to moi!
Angharad