Ingredients

2 teaspoons olive oil

1 cup sliced onion

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 fillets

Dash of garlic powder

Dash of ground red pepper

Preparation

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

  2. Turn fish; cover and simmer 5 additional minutes or until fish flakes easily when tested with a fork. Transfer fish to individual serving plates, and keep warm. Reserve tomato mixture in skillet.

  3. Cook tomato mixture over medium-high heat 3 minutes or until thickened, stirring often. Spoon tomato mixture evenly over fish.