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Spanish Fish

1 Tbsp Olive Oil
14 1/2 Oz Stewed Tomatoes -- With Juice
10 Oz Frozen Peas
4 Frozen Fish Fillets -- (4 Oz Each) (Sole, Flounder, Perch, Haddock Or Cod) , Thawed
1 cups Chunky Salsa (Mild, Med Or Hot)


In a skillet that has a lid, saute the rice in olive oil for 2 minutes. Add the stewed tomatoes.

Stir peas into the rice and tomatoes. Lay the fish fillets over this mixture.

Pour 1 cup of salsa over the top of the fish. Bring to a boil, then lower the heat. Cover and cook for 15 - 20 minutes over low heat until rice is cooked and fish is tender.

Yield: 4 servings.


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