Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

Browse by categories