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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 teaspoons olive oil |
1 cup onion, sliced |
2 cloves garlic, minced |
1 cup yellow bell pepper, cut into rings |
1 (14 1/2 ounce) can mexican-style stewed tomatoes with jalapeno peppers, undrained |
4 (4 ounce) orange roughy |
1 dash garlic powder |
1 dash ground red pepper |
Directions:
1. Heat oil in a large nonstick skillet over medium heat. Add onion
2. and garlic, saute 7 minutes or until tender.
3. Add peppers and tomatoes; 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. Turn fish over.
7. Cover and simmer an additional 5 minutes or until fish flakes with a fork.
8. Transfer to individual serving plates, reser ving cooking sauce in skillet. Keep fish warm.
9. Place skillet with cooking sauce over medium-high heat, and cook 3 minutes or until thickened.
10. Serve sauce over fish.
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