Recipe - Orange Roughy Veracruz

2 teaspoon Olive oil
1 cup Sliced onion
2 cl Garlic, minced
1 cup Yellow bell pepper rings
1 cn (14.5 oz) mexicanstyle
Stewed tomatos w/jalapeno
Peppers undrained
4 4 ounce pieces orange roughy
Dash of garlic powder
Dash of ground red pepper

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 mediumhigh 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 mediumhigh heat, and cook
3 minutes or until thickened. Serve sauce over fish.

Calories: 149 per serving

Source: Cooking Light Magazine, MayJune 1993

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber2.zip