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Orange Roughy Veracruz


Yield: 4 Servings

2 tsp Olive oil
1 cup Sliced onion
2 clove Garlic, minced
1 cup Yellow bell pepper rings
1 can (14.5 oz) Mexican-style Stewed tomatoes w/jalapeno Peppers undrained
4 4 oz pieces orange roughy
Dash of garlic powder
Dash of ground red pepper

Heat oil in a large nonstick skillet over medium heat. Add onion and garlic, sauté 7 minutes or until tender. Add peppers and tomatoes; cook over medium-high heat 3 minutes. Add fish; sprinkle with garlic powder and pepper. Cover and reduce heat, simmer 5 minutes.

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.

Place skillet with cooking sauce over medium-high heat, and cook 3 minutes or until thickened. Serve sauce over fish.

Calories: 149 per serving




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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