Orange Roughy Veracruz

• 2 teaspoons olive oil
• 1 cup onion, Sliced
• 2 cloves garlic, minced
• 1 cup yellow bell pepper, cut into rings
• 1 (14 1/2 ounce) can Mexican-style stewed tomatoes with jalapeno peppers, undrained
• 4 (4 ounce) orange roughy
• 1 dash garlic powder
• 1 dash ground red pepper

1. Heat oil in a large nonstick skillet over medium heat. Add onion
2. and garlic, saute 7 minutes or until tender.
3. Add peppers and tomatoes; cook over medium-high heat 3 minutes.
4. Add fish; sprinkle with garlic powder and pepper.
5. Cover and reduce heat, simmer 5 minutes.
6. Turn fish over.
7. Cover and simmer an additional 5 minutes or until fish flakes with a fork.
8. Transfer to individual serving plates, reser ving cooking sauce in skillet. Keep fish warm.
9. Place skillet with cooking sauce over medium-high heat, and cook 3 minutes or until thickened.
10. Serve sauce over fish.

olive oil, onion, garlic, yellow bell pepper, tomatoes, orange roughy, garlic powder, ground red pepper

Taken from www.food.com/recipe/orange-roughy-veracruz-2903 (may not work)