Title: Orange Roughy Veracruz
Categories: Diet Seafood
Yield: 4 Servings

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

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

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