Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      teaspoons     olive oil
   1      cup           sliced onion
   2      cloves        garlic -- minced
   1      cup           yellow bell pepper rings
  14 1/2  ounces        Mexican-style stewed tomatoes -- (1 can) undrained
                        with jalapeno peppers and spices
   4                    orange roughy or -- (4-ounce)
                        other lean white fish fillets
     1/8  teaspoon      garlic powder
     1/8  teaspoon      ground red pepper

Preparation:

Heat oil in a large nonstick skillet over medium heat. Add onion and garlic; sauté 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. 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. Place skillet with cooking sauce over medium-high heat, and cook 3 minutes or until thickened. Yield: 4 servings (serving size: 3 ounces fish and 1/2 cup sauce).