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Orange roughy veracruz

Yield: 4 Servings

Ingredients:

• 2 ts Olive oil
• 1 c Sliced onion
• 2 cl Garlic minced
• 1 c Yellow bell pepper rings
• 1 cn (14.5 oz) mexican-style Stewed tomatos w/jalapeno Peppers undrained
• 4 4 oz pieces orange roughy

Instructions:

Dash of garlic powder 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

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