Rating: 4 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 1
Recipe by Cooking Light October 1995

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Recipe Summary

Yield:
2 servings (serving size: 1 fillet and 1/2 cup sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

204 calories; calories from fat 18%; fat 4g; saturated fat 0.6g; mono fat 1.9g; poly fat 0.8g; protein 32.1g; carbohydrates 9.6g; fiber 2.4g; cholesterol 73mg; iron 1.8mg; sodium 438mg; calcium 45mg.
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