Orange Roughy Veracruz

Main Ingredient: Various Fish
Yield:

Orange Roughy Veracruz ingredients

2 t olive oil
1 c Sliced Onions
2 clv 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
Dash of garlic powder
Dash of ground red pepper

Cooking Orange Roughy Veracruz

1. 1. Heat oil in a large nonstick skillet over medium heat.
2. Add onion and garlic, saute 7 minutes or until tender.
3. Add peppers and tomatos; cook over medium-high heat 3 minutes.
4. Add fish; sprinkle with garlic powder and pepper.
5. Cover and reduce heat, simmer 5 minutes.
6. 2. Turn fish over.
7. Cover and simmer an additional 5 minutes or until fish flakes with a fork.
8. Transfer to individual serving plates, reserving cooking sauce in skillet.
9. Keep fish warm.
10. 3. Place skillet with cooking sauce over medium-high heat, and cook 3 minutes or until thickened.
11. Serve sauce over fish.
12. Calories: 149 per serving Source: Cooking Light Magazine, May-June 1993.