Orange Roughy Vera Cruz

Course : Fish
Serves: 4
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


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 fillets orange roughy or -- (4-ounce) other lean white fish fillets
1/8 teaspoon garlic powder
1/8 teaspoon ground red pepper

Preparation / Directions:

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).

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Fish Recipes