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1 cup sliced onion
2 tsps. olive oil
2 cloves garlic, minced
1 sweet yellow pepper, cut into rings
14 1/2-oz can Mexican-style stewed tomatoes with peppers and spices, undrained
4 (4-oz.) orange roughy or other lean white fish fillets
Dash of garlic powder
Dash of ground red pepper
Heat oil in a large nonstick skillet over medium heat. Add onion
and garlic; saute 7 minutes or until tender. Add sweet yellow pepper
and tomatoes; cook over medium-high heat 3 minutes. Add fish;
sprinkle with garlic powder red pepper. Cover, reduce heat, and
simmer 5 minutes. Turn over fish. Cover and simmer 5 more 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. Spoon sauce over fish.
Makes 4 servings.
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