Heat oil in a large nonstick skillet over medium-high heat. Add onion, bell pepper, and garlic; sauté 2 minutes. Add chopped tomato, capers, cumin, and crushed red pepper; cook over medium heat 5 minutes, stirring occasionally. Add fillets to skillet, spooning sauce over fillets. Cover and cook 10 minutes or until fish flakes easily when tested with a fork.
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This was so delicious!!! I loved it! It wasn't as saucy as I would have liked, so I added a little white wine. I had the pan really hot when I first put the fish in, so it had a little bit of a crust on it. Mmmmmm...so good! The fish cooked perfectly. I served it with steamed squash.
This was just ok. I did appreciate the convenience of cooking in one pot and the speed with which this went together. I used canned tomatoes, so I hesitated to review since I didn't follow verbatim, but perhaps this will be helpful to someone browsing. I will try fresh next time and maybe more of the other flavors will shine through. Will make again because of the convenience and nutritional profile.
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