Orange Roughy Ole
Yield: 4 servings
Exchanges per serving:
2 Very Lean Meat
2 teaspoons olive oil
1 cup sliced onion
2 cloves garlic, minced
1 sweet yellow pepper, cut into rings
1 14 ½-ounce can Mexican-style stewed tomatoes with jalapeno and spices, untrained
4 4-ounce orange roughy fillets
Dash of garlic powder
Dash of ground red pepper
1. Heat oil in a large nonstick skillet over medium heat. Add onion and garlic; sauté 7 minutes or until tender. Add yellow pepper and tomato; cook over medium-high heat 3 minutes.
2. Add fish; sprinkle with garlic powder and red pepper. Cover, reduce heat, and simmer 5 minutes.
3. Turn fish; cover and simmer 5 additional minutes or until fish flakes easily when tested with a fork. Transfer fish to individual serving plates, and keep warm. Reserve tomato mixture in skillet.
4. Cook tomato mixture over medium-high heat 3 minutes or until thickened, stirring often. Spoon tomato mixture evenly over fish.