Low-Fat Orange Roughy, Mexican Style

Shared by: Dancer^

3.5 Points Per Serving

1 cup sliced onion

2 teaspoons olive oil

2 cloves garlic,minced

1 sweet yellow pepper, cut into rings

1 (14 1/2-ounce) can Mexican-style stewed tomatoes with Jalapeno peppers and spices, undrained

4 (4-ounce) orange roughy or other lean white fish fillets

Dash of garlic powder

Dash of ground red pepper

Heat oil in a large nonstick skillet over medium heat. Add onion and garlic; saute 7 minutes or until tender. Add sweet yellow pepper and tomatoes; cook over medium-high heat 3 minutes. Add fish; sprinkle with garlic powder red pepper. Cover, reduce heat, and simmer 5 minutes. Turn over fish. Cover and simmer 5 more 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. Spoon sauce over fish.

Makes 4 servings.

Per Serving: Calories...150...Fat...3.5 g...Carbs...11 g...Sodium...335 mg...Fiber...1.3 g