Orange Roughy Vera Cruz

Recipe Ingredients

2 teaspoons	10ml	Olive oil
1 cup	62g / 2.2oz	Sliced onion
2		Garlic - minced
1 cup	237ml	Yellow bell pepper rings
14 1/2 oz	411g	Mexican-style stewed tomatoes - (1 can) undrained
		With jalapeno peppers and spices
4		Orange roughy or - (4-ounce)
		Other lean white fish fillets
1/8 teaspoon	0.6ml	Garlic powder
1/8 teaspoon	0.6ml	Ground red pepper

Recipe Instructions

Heat oil in a large nonstick skillet over medium heat. Add onion and garlic; saute 7 minutes or until tender. Add bell pepper and tomatoes; cook over medium-high heat 3 minutes. Add fish; sprinkle with garlic powder and pepper. Cover, reduce heat, and simmer 5 minutes.

Turn fish over. Cover and simmer an additional 5 minutes or until fish flakes easily when tested with a fork. Transfer fish 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 or until thickened. Yield: 4 servings (serving size: 3 ounces fish and 1/2 cup sauce).

Source:
Cooking Light, May/June 1993, page 130

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