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Orange Roughy Veracruz

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


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.

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.


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