Rating: 5 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1
Recipe by Cooking Light December 1999

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Recipe Summary

Yield:
2 servings (serving size: 1 fillet and 2/3 cup sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine 1/4 teaspoon pepper, tomato, and next 4 ingredients (tomato through tequila) in a small bowl. Cover and chill 2 hours.

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  • Preheat oven to 350°.

  • Combine 1/4 teaspoon pepper, flour, and salt in a shallow bowl; dredge fish in flour mixture. Heat olive oil in a medium nonstick skillet over medium-high heat. Add fish; cook 5 minutes on one side or until browned. Turn fish over; top with tomato mixture. Wrap handle of skillet with foil; bake at 350° for 15 minutes or until fish flakes easily when tested with a fork.

Nutrition Facts

320 calories; calories from fat 30%; fat 10.8g; saturated fat 2g; mono fat 5.9g; poly fat 2.4g; protein 34.7g; carbohydrates 20.6g; fiber 2.7g; cholesterol 70mg; iron 2.4mg; sodium 718mg; calcium 48mg.
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