Orange roughy veracruz
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
| Stewed tomatos w/jalapeno | ||
| Peppers undrained | ||
| 4 | 4 oz pieces orange roughy | |
| Dash of garlic powder | ||
| Dash of ground red pepper | ||
Directions
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