Orange Roughy Veracruz

Recipes Ingredients:

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

Recipe Instructions:

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