Yield: 4 servings
|2 teaspoons||Olive oil|
|1 cup||Sliced onion|
|2 cloves||Garlic, minced|
|1 cup||Yellow bell pepper rings|
|1 can||(14.5 oz) mexican-style|
|\N \N||Stewed tomatos w/jalapeno|
|\N \N||Peppers undrained|
|4 \N||4 oz pieces orange roughy|
|\N \N||Dash of garlic powder|
|\N \N||Dash of ground red pepper|
1. Heat oil in a large nonstick skillet over medium heat. Add onion and garlic, saute 7 minutes or until tender. Add peppers and tomatos; cook over medium-high heat 3 minutes. Add fish; sprinkle with garlic powder and pepper. Cover and reduce heat, simmer 5 minutes.
2. 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.
3. Place skillet with cooking sauce over medium-high heat, and cook 3 minutes or until thickened. Serve sauce over fish.
Calories: 149 per serving
Source: Cooking Light Magazine, May-June 1993