Orange Roughy

• 2 tsp. olive oil
• 1 c. sliced onion
• 2 cloves garlic, minced
• 1 c. yellow bell pepper rings
• 1 (14 1/2 oz.) can Mexican style stewed tomatoes with jalapeno peppers and spices, undrained
• 4 (4 oz.) orange roughy
• dash of garlic powder
• dash of ground red pepper

1. Heat oil in a large nonstick skillet over medium heat.
2. Add onion and garlic, saute 7 minutes or until tender.
3. Add bell pepper and tomatoes.
4. Cook over medium-high heat 3 minutes.
5. Add fish.
6. Sprinkle with garlic powder and pepper.
7. Cover, reduce heat and simmer 5 minutes.
8. Turn fish over.
9. Cover and simmer another 5 minutes or until fish flakes easily when tested with a fork. Transfer fish to serving plate reserving cooking sauce in skillet. Spoon sauce over fish.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=776659 (may not work)