| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Veracruz |
Cyberealm, Mom’s best, Fish, Low-cal |
4 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber2.zip
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