Orange Roughy Veracruz Recipe




Orange Roughy Veracruz Ingredients

2 tsp olive oil
1 cup sliced onion
2 cl garlic, minced
1 cup yellow bell pepper rings
1 can (14.5 oz) mexican-style
1 stewed tomatos w/jalapeno
1 peppers undrained
4 4 oz pieces orange roughy
1 dash of garlic powder
1 dash of ground red pepper

A Recipe for
Orange Roughy Veracruz

 

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This is a recipe for Orange Roughy Veracruz from the recipe cookbook of Recipes-to-go (Fruit)


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Food Tip
Mold is result of spoilage. If there is mold on hard cheese, cut off the mold to a depth of one inch, and it should be fine to eat. Other foods with mold on them should be thrown out.




Orange Roughy Veracruz

The spirit cannot endure the body when overfed, but, if underfed, the body cannot endure the spirit.

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Orange Roughy Veracruz Directions

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

2. Turn fish over. Cover and simmer an additional 5 minutes or until
fish flakes with a fork. Transfer to individual serving plates,
reserving cooking sauce in skillet. Keep fish warm.

3. Place skillet with cooking sauce over medium-high heat, and cook 3
minutes or until thickened. Serve sauce over fish.

Calories: 149 per serving

Source: Cooking Light Magazine, May-June 1993

Serves: 4

 

 

 

 

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Orange Roughy Veracruz Recipe from the Recipes-To-go.com Fruit Recipe Cookbook

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