Orange Roughy Ole

• 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

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

olive oil, onion, garlic, sweet yellow pepper, tomatoes, orange roughy fillets, garlic, ground red pepper

Taken from www.epicurious.com/recipes/member/views/orange-roughy-ole-52436601 (may not work)