Rating: 4 stars
12 Ratings
  • 5 star values: 5
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

Spanish and Mexican flavors combine in this quick fish dish. Serve with steamed rice and sautéed spinach.

Carolyn Tesini
Recipe by Cooking Light April 2014

Gallery

Credit: Brian Woodcock; Styling: Cindy Barr

Recipe Summary

Yield:
Serves 4 (serving size: 1 tilapia fillet and 1/2 cup sauce)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Sprinkle fish evenly with pepper and salt. Heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Add fish to pan; cook 3 minutes or until browned on one side. Remove fish from pan.

    Advertisement
  • Add onion, oregano, garlic, and bell pepper to pan; sauté 4 minutes. Stir in tomato and remaining ingredients; bring to a simmer.

  • Arrange fish on top of tomato mixture, browned sides up. Cover, reduce heat to medium, and simmer 3 minutes or until fish flakes easily with a fork.

Nutrition Facts

211 calories; fat 7.2g; saturated fat 1.2g; mono fat 4.1g; poly fat 1.4g; protein 25g; carbohydrates 14g; fiber 3g; cholesterol 57mg; iron 1mg; sodium 532mg; calcium 49mg.
Advertisement