Orange Roughy Veracruz Recipe

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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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Food Tip
To reduce the fat in ground beef patties and meatloaf, pat the cooked burgers and meatloaf with a dry paper towel. This can lower fat by as much as 50%

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Herb Tip
Using Rosemary:
The leaves of the rosemary plant are available in both fresh and dried varieties and the stems make easy skewers that add a ton of flavor to shish-ka-bobs. Rosemary is an excellent herb to be used with beef, lamb, fish, poultry, stuffings, fruit cups, vegetables and marinades. Rosemary carries a very bold, piney and perfumy flavor so remember: A little goes a long way.

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Recipe: A series of step-by-step instructions for preparing ingredients you forgot to buy, in utensils you don't own, to make a dish the dog wouldn't eat.
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Orange Roughy Veracruz

Food Tip
Skimming fat from homemade soups and stews is easy. Chill and simply remove the fat layer that rises to the surface.

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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