Orange Roughy Veracruz
Yield
4 servingsPrep
10 minCook
20 minReady
30 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | teaspoons |
olive oil
|
|
| 1 | cup |
onions
sliced |
|
| 2 | cloves |
garlic
minced |
|
| 1 | cup |
sweet yellow bell peppers
rings |
*
|
| 14 ½ | ounces |
tomatoes, stewed, canned
|
|
| 4 | each |
orange roughy
pieces |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | ml |
olive oil
|
|
| 237 | ml |
onions
sliced |
|
| 2 | cloves |
garlic
minced |
|
| 237 | ml |
sweet yellow bell peppers
rings |
*
|
| 419.1 | ml/g |
tomatoes, stewed, canned
|
|
| 4 | each |
orange roughy
pieces |
* |
Directions
Heat oil in a large nonstick skillet over medium heat. Add onion and garlic, sauté 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.
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.
Serve sauce over fish.
