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Add a photoServings: 4
Ingredients
- 1 Tbsp. Extra virgin olive oil
- 1 c. Minced onion
- 1 med Clove garlic, peeled and chopped
- 1 med Green bell pepper, seeded and cut into thin slivers
- 29 ounce Mexican stewed tomatoes
- 1/4 tsp Salt
- 1 tsp Arrowroot or possibly cornstarch *
- 1 1/3 lb Rockfish fillets, cut into 4 serving pcs
- 1/2 c. Frzn corn kernels (optional) Lime wedges
Directions
- * Dissolved in 2 tsp. water, or possibly 1 Tbsp. flour dissolved in 2 Tbsp. water
- In large skillet, heat the extra virgin olive oil over medium heat. Add in the onion and garlic; saute/fry 5 min. Add in the bell pepper; saute/fry 3 min.
- Stir in the stewed tomatoes with the juices and the salt; simmer 20 min. Stir in the dissolved arrowroot or possibly flour mix.
- Add in the fish to the pan, spooning the tomatoes over. Sprinkle with the corn. Simmer, covered, 12 min per inch of thickness, or possibly till the fish tests done (140 degrees on an in- stant read thermometer).
- Serve with the lime wedges, spooned over rice if you like.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 282g | |
| Recipe makes 4 servings | |
| Calories 115 | |
| Calories from Fat 35 | 30% |
| Total Fat 3.94g | 5% |
| Saturated Fat 0.57g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 603mg | 25% |
| Potassium 559mg | 16% |
| Total Carbs 20.15g | 5% |
| Dietary Fiber 3.4g | 11% |
| Sugars 9.78g | 7% |
| Protein 2.91g | 5% |
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