Orange Roughy Veracruz
Yield: 4 servings
Ingredients
2 teaspoons olive oil
1 cup sliced onion
2 cloves garlic, minced
1 cup yellow bell pepper rings
1 (14-1/2-ounce) can Mexican-style stewed tomatoes with jalapeno
peppers and spices, undrained
4 (4-ounce) orange roughy or other lean white fish fillets
Dash of garlic powder
Dash of ground red pepper
Instructions
1. 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.
2. 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.
3. Place skillet with cooking sauce over medium-high heat, and cook 3 minutes or until thickened. Spoon sauce over fish. Yield: 4 servings (serving size: 3 ounces fish and 1/2 cup sauce).
Nutritional Information: CALORIES 149 (21% from fat) / PROTEIN 18.3g / FAT 3.4g (SAT 0.4g, MONO 2.2g, POLY 0.3g) / CARB 11g / FIBER 1.4g / CHOL 23mg / IRON 1.1mg / SODIUM 335mg / CALCIUM 43mg
From Cooking Light, May/June 1993, page 130.
shoot... can't edit the topic (sorry about the mispell)
[This message has been edited by Jules (edited 08-25-1999).]
