Orange Roughy Veracruz

2 ts Olive oil

1 c Sliced onion

2 cl 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 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