Orange Roughy Veracruz Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 tsp: Olive oil,
1 cup: Sliced onion,
2 centiliter: Garlic, minced
1 cup: Yellow bell pepper rings,
1 can: , (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,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp