Orange Roughy Veracruz
2 tsp Olive oil
1 cup Sliced onion
2 cloves Garlic, minced
1 cup Yellow bell pepper rings
1 can 14 0z Mexican-style Stewed tomatoes w/jalapeno Peppers un-drained
4 - 4 oz pieces orange roughy
Dash of garlic powder
Dash of ground red pepper
Heat oil in a large nonstick skillet over medium heat. Add onion and garlic,
saute 7 minutes or until tender. Add peppers and tomatoes; cook over medium-high
heat 3 minutes. Add fish; sprinkle with garlic powder and pepper. Cover and
reduce heat, simmer 5 minutes.
Turn fish over. Cover and simmer an additional 5 minutes or until fish flakes
with a fork. Transfer to individual serving plates, reserving cooking sauce in
skillet. Keep fish warm.
Place skillet with cooking sauce over medium-high heat, and cook 3 minutes or
until thickened. Serve sauce over fish.
Calories: 149 per serving